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cooking.nytimes.com
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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This pasta salad is a hit at every gathering I take it to. Goes well with barbeque, and is a great pot luck dish. My mother has made this for years as well...
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Get Old School Lasagna with Bolognese Sauce Recipe from Food Network
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Get Diner-Style Hot Turkey Sandwiches Recipe from Food Network
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This cranberry orange relish with crunchy celery and pecans comes together quickly in a food processor and makes for a zesty side dish.
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Here's how to make a classic egg salad sandwich! All you need are chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder. Serve on toasted bread for lunch.
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Get The Best Tuna Salad Recipe from Food Network
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Get Chicken or Turkey Salad Sandwiches Recipe from Food Network