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Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
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Get Manhattan Clam Chowder Recipe from Food Network
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Feijoada is a dish introduced by the Portuguese both to Brazil and West Africa. The Brazilian version is the 'cassic' version of the dish and the Mozambican version...
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Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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With the aid of a slow cooker, duck confit becomes easy.
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This tasty stock is exceptionally easy to make.
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
cooking.nytimes.com
This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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Get Snails In Hot Sauce Recipe from Food Network
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.