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cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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Get Lamb Burgers with Caramelized Red Onions, Mayoli and Feta Recipe from Food Network
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White wine gives this French onion soup a lovely flavor and aroma. It is served in bowls between toasted French bread slices and Swiss cheese.
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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Barbecue sauce inside the burger? That's right. And it tastes even better with pickled onions and pepper jack cheese on top!
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Get Buffalo-Buffalo Meatballs Recipe from Food Network
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A hearty and flavorful beef, sausage, bacon and tomato sauce baked with spaghettini. Spaghettini is a thinner version of spaghetti.
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Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
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Fire up the grill and tempt family and guests with these robustly flavored burgers spiked with picante sauce.