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Get Pot Roast Carbonnade Recipe from Food Network
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
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This simple, versatile Thai green curry works with beef, pork, chicken, or seafood. Add veggies of your choice to make it your own.
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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
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This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roast Prime Rib Recipe from Food Network
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Top this recipe for beef braised in red wine with tart diced apples that've been tossed with lemon zest, parsley, and olive oil.
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A thick and hearty homemade chili with a kick. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!