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cooking.nytimes.com
This is a truly glorious one-pot weeknight meal Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method
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These braised short rib dumplings with Sichuan chili oil do require several steps, but they can be broken up and made ahead as you please. The tender meat, fragrant...
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Get Tortas Ahogadas Recipe from Food Network
cooking.nytimes.com
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison There is also some bacon for good measure
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An easy braised chicken legs recipe with Tunisian flavors, from Jon Shook and Vinny Dotolo for Plated.
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Get Halibut with Coconut Sauce Recipe from Food Network
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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DIY artisan crackers are easy, delicious, and perfect for holiday and hostess gift-giving!
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A quick way to perk up any sandwich.
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Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one!