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cooking.nytimes.com
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own
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This pressure cooker osso buco milanese recipe cooks veal shanks with a white wine–tomato sauce filled with carrots, celery, and garlic.
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Get Roasted Shrimp, Corn and Bacon Ramen Recipe from Food Network
cooking.nytimes.com
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor The kale practically melts in this casserole, going from bitter to sweet I love using lima beans in this dish because they’re so big and their texture is so luxurious.
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Get Jalapeno and Crab Stuffed Shrimp Recipe from Food Network
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We're always looking for new ways to serve salmon, and this maple-brined preparation is one of the most satisfying.
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This is the real deal when your talking about creole, but be warned, it's very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if...
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Get Mini Crab Cakes with Mango Salsa Recipe from Food Network