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cooking.nytimes.com
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
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In this Idahoan approach to lasagna, we've layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delicious taste of autumn.
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Get Max's Specialty Chicken Chop with Sage and Baby Spinach Mashed Potatoes Recipe from Food Network
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Get Dragon Eggs Recipe from Food Network
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Get Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad Recipe from Food Network
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Get Mulligatawny Soup Recipe from Food Network
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Get Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter) Recipe from Food Network
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Get Curried Chicken and Rice Casserole Recipe from Food Network
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Get The Ultimate Jerk Chicken Recipe from Food Network
www.chowhound.com
In this oven-braised brisket recipe, the meat is coated with a paprika rub, then slow-cooked with tomatoes, onion, and rosemary. A classic dish for Passover.