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cooking.nytimes.com
It would be hard to find a simpler meal than Mr Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat
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Get Cherry Tomato Red Clam Sauce with Linguini Recipe from Food Network
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Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.
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A garlicky version of mayonnaise.
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Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling - sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
cooking.nytimes.com
This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thin strips of beef are cooked in a creamy sauce and served over noodles.
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cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.