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Get Buffalo Chicken Meatloaf Recipe from Food Network
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This torte is a mix between a gingerbread cookie and a linzer tart, with raspberry jam peeking out of snowflake cutouts.
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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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Get Pork Loin with Fig and Port Sauce Recipe from Food Network
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Cornbread topped with cheesy shredded chicken? Yes please.
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
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Get Peach Crisp Recipe from Food Network
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Get Fresh Salmon Croquettes Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.
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This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more