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For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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Get Baked Brie Pasta Recipe from Food Network
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Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
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Michael Zee's recipe for the Middle Eastern breakfast dish, Fatteh.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours 30 minutes, plus 3 days' soaking. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins This is a perfect bread for breakfast or tea, spread with good butter, toasted or not The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.
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Get Moroccan Coffee Granita with Orange Water Cream Parfait Recipe from Food Network
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Get Chickpea Salad Recipe from Food Network
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.