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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
cooking.nytimes.com
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots
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Get Grilled Radicchio with Honey and Pickled Shallots Recipe from Food Network
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Get Skillet Charred Burger, Green Peppercorns and Shallots Recipe from Food Network
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Get Halibut with Lemon-Butter and Crispy Shallots Recipe from Food Network
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Get Basil Gnocchi Recipe from Food Network
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Get Wagon Wheel Pasta with Pancetta and Peas Recipe from Food Network
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Get Greek Shrimp and Couscous Recipe from Food Network
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
www.allrecipes.com
Citrus segments are tossed with sliced fennel, onion, and mint in this quick and delicious salad dressed lightly with sherry vinegar.
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A tasty mix of red potatoes and kohlrabi with the mild garlic flavor of a garlic scape.