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cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
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Dazzle guests with this creamy, cold cauliflower soup.
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Get Pancetta-Wrapped Pork Roast Recipe from Food Network
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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Get Yukon Gold Potatoes: Jacques Pepin Style Recipe from Food Network
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Seven variations are given for this simple, health conscious dressing suitable for a 12 pound bird.