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www.delish.com
Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
cooking.nytimes.com
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Simple Spaghetti with Tomato Sauce Recipe from Food Network
Get Simple Spaghetti with Tomato Sauce Recipe from Food Network
www.allrecipes.com
A fresh bruschetta topping combines roma tomatoes with basil, savory, thyme, and garlic. Let the topping stand for 1 hour to blend the flavors; serve on toasted Tuscan bread slices or crackers.
A fresh bruschetta topping combines roma tomatoes with basil, savory, thyme, and garlic. Let the topping stand for 1 hour to blend the flavors; serve on toasted Tuscan bread slices or crackers.
www.chowhound.com
I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
Ingredients:
lavash, italian parsley, cloves, scallions, red pepper flakes, bay leaf, marjoram, red wine vinegar, olive oil, salt
www.allrecipes.com
Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
www.delish.com
We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.
We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.
Ingredients:
vegetable oil, onions, sugar, flour, beef broth, white wine, french bread, swiss cheese
www.foodnetwork.com
Get Salmon Crepes Recipe from Food Network
Get Salmon Crepes Recipe from Food Network
www.allrecipes.com
A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade.
A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade.
Ingredients:
parmesan cheese, bread crumbs, tarragon, dill weed, white wine, teriyaki sauce, butter, red onion, garlic, salmon steaks
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Get Rigatoni with Chicken Thighs Recipe from Food Network
Get Rigatoni with Chicken Thighs Recipe from Food Network