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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get BBQ Pulled Pork Sandwich Recipe from Food Network
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Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
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Rich, fragrant and delicious, these pork chops are dredged in well-seasoned flour, browned, and then braised in a full-flavored sauce.
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Filet mignon steaks are grilled outdoors and dabbed with a spicy, Gorgonzola, pine nut, and herb butter. You can make the butter in advance and just leave it at room temperature to soften as needed.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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Get Crispy Crab Cakes Recipe from Food Network
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Get Spiced Ground Beef and Grilled Japanese Eggplants with Maple Syrup Sauce Recipe from Food Network
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.