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cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
cooking.nytimes.com
Minestrone doesn't have to be a long-simmering project Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Get Stir-Fry with Shiitaki and Chicken Recipe from Food Network
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An easy slow cooker split pea soup recipe.
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Get Primavera Orzo Recipe from Food Network
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Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. The best brunch in the world!
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Get Swiss Chard Saute Recipe from Food Network