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This healthy roasted carrot and parsnip salad is sweet, earthy, and wholly satisfying, with extra color and flavor from grapes, blue cheese, and spiced pecans.
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This recipe is by David Firestone And Susan Brenna and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Noodle Soup Recipe from Food Network
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Get Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce Recipe from Food Network
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Get Turkey Dumpling Stew Recipe from Food Network
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Get Horseradish and Garlic Prime Rib Recipe from Food Network
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The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor Roasted garlic adds a mellow note and moistens the filling This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
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Get Pot Roast with Roasted Vegetables Recipe from Food Network
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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
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Get Chicken Pie Recipe from Food Network