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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory recipe for all-beef meatloaf is flavored with cremini mushrooms, fresh thyme, rosemary, red wine, and fontina cheese.
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Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
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Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
cooking.nytimes.com
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
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Get Split Whole Cumin Chicken Recipe from Food Network
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Eggs, cheese, and vegetarian sausage are baked atop a layer of buttery shredded sweet potatoes for a filling breakfast casserole.