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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
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Beef brisket is rubbed with spices, doused with Irish stout beer, covered, and baked at a low temperature for 8 hours creating a steamed and tender brisket perfect for St. Patrick's day.
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This beautiful bird was served at the Obama inaugural lunch.
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This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
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This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
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This is a basic cornmeal coating for fried fish. You can substitute any type of fish you like.
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Get Yogurt Dip Recipe from Food Network
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Get Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette Recipe from Food Network
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Get New England Clam Chowder Recipe from Food Network
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Currants dress up this versatile side dish.
cooking.nytimes.com
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck The change has caused a subtle shift in the conversations about the approaching holidays The traditional complaints -- "Aaugh