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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: horseradish, celery
cooking.nytimes.com
This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold
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Get Moroccan Couscous Recipe from Food Network
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An easy turkey meatloaf recipe with bacon, smoked paprika, ancho chile, and a chipotle and ketchup glaze.
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An easy recipe for slow cooker shrimp gumbo. You will need fresh shrimp, andouille sausage, canned tomatoes, onion, green bell pepper, celery, and garlic.
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This simple soup requires chicken stock, kale, garbanzo beans, carrot, and onion.
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A recipe from Plated for tortelloni in brodo with mustard greens.
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Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage.
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This chicken salad recipe uses canned chicken along with seedless red and green grapes, dried cranberries, and celery.
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Hearty split-pea soup is made with a nice big ham bone to add flavor.