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cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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This roast cooks with vegetables and beef bouillon for up to 8 hours in a slow cooker. Use some additional water if it is to cook that long.
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Marinated beef cubes and garlic are stir-fried (also known as "shaking beef") in this delicious Asian-inspired dish called bo luc lac.
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A homemade alternative to the packaged onion soup mixes. This recipe makes the equivalent of one packet of soup mix.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Michael Zee's recipe for a dutch puff pancake from his book SymmetryBreakfast: 100 Recipes for the Loving Cook.
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
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Get Greek-Style Stuffed Peppers Recipe from Food Network
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The whole family will love this classic, mildly-seasoned meatloaf topped with cheese. Some quick-cooking oats help the meatloaf hold together.
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
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Made with prepared broth, frozen wontons and vegetables, this quick, Chinese inspired soup is a simple and filling dish any night of the week.