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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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Crisp slices of breaded eggplant filled with ricotta cheese and spinach are topped with a savory tomato sauce in these vegetarian rollatini.
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Get Pork Shoulder Lettuce Wraps with Kimchi Recipe from Food Network
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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.