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cooking.nytimes.com
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
www.delish.com
Here's a wonderfully fragrant version of France's bouillabaisse or San Francisco's cioppino.
cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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Get Paleo Spaghetti Squash and Amped Up Meatballs Recipe from Food Network
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Get Fish Minestrone with Herb Sauce Recipe from Food Network
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Get Beef Pot Pies Recipe from Food Network
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Get Grilled Swordfish with Moroccan Charmoula Recipe from Food Network