Search Results (4,361 found)
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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Delicious Turkey Stew! Made with flavorful turkey legs, browned and braised, served with root vegetables.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect Beef Wellington! Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe.
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These cookies are easy to make, and so delicious. Oatmeal and walnuts add to the chewy texture.
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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Get Monica's Chicken Pozole Recipe from Food Network
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Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
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Get Corn Fritters Recipe from Food Network