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cooking.nytimes.com
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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A classic prosciutto and Fontina–stuffed chicken breasts recipe with mushroom sauce.
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Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds, and grainy mustard.
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You can't go wrong with rice and beans for the perfect dinner-in-a-bowl that comes together in mere minutes and appeals to vegans and omnivores alike.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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A hint of anise brings out the flavors of the berries.
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Get Ricotta-Taleggio Ravioli with Wild Mushroom Sauce Recipe from Food Network
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Get Risotto with Clams Recipe from Food Network
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Get Oatmeal Muffins Recipe from Food Network
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Get Red Snapper en Papillote Recipe from Food Network