Search Results (3,570 found)
www.delish.com
Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarely seen outside the Savoie. French-style fresh pork sausages can be mail-ordered from the Recipe By: Marc
Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarely seen outside the Savoie. French-style fresh pork sausages can be mail-ordered from the Recipe By: Marc
Ingredients:
cocktails, alcohol, soups, chocolate, breakfast sausages, butter, shallots, dry white wine
www.foodnetwork.com
Get Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns Recipe from Food Network
Get Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns Recipe from Food Network
Ingredients:
butter, poppy seeds, sesame seeds, garlic, onion, roast beef, fried onions, provolone, pickle
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Get Crown Roast of Lamb with Mint and Green Onion Pesto Recipe from Food Network
Get Crown Roast of Lamb with Mint and Green Onion Pesto Recipe from Food Network
Ingredients:
salt, black pepper, coriander, cumin, fennel, olive oil, lamb, mint leaves, cilantro leaves, almonds, green onions, garlic, fresno chile, lemon
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Get Roast Leg of Lamb with Dark Beer, Honey and Thyme Recipe from Food Network
Get Roast Leg of Lamb with Dark Beer, Honey and Thyme Recipe from Food Network
cooking.nytimes.com
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime And if your carving skills are shaky, practice on a cantaloupe.
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime And if your carving skills are shaky, practice on a cantaloupe.
cooking.nytimes.com
When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course
When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course
Ingredients:
grapeseed oil, black pepper, salt, water, olive oil, peasant bread, cherry tomatoes, scallions, cloves, plus, lemons, red wine vinegar, italian parsley
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Get Drip Beef Sandwiches Recipe from Food Network
Get Drip Beef Sandwiches Recipe from Food Network
cooking.nytimes.com
This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cornbread stuffing is augmented by pork sausage, celery, onion and seasonings to create a family favorite.
Cornbread stuffing is augmented by pork sausage, celery, onion and seasonings to create a family favorite.
www.allrecipes.com
Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor Apply a thin coating before grilling beef, pork or lamb Or use as a condiment to season the meat once you’ve carved and portioned it.
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor Apply a thin coating before grilling beef, pork or lamb Or use as a condiment to season the meat once you’ve carved and portioned it.