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cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
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The classic comfort food gets a Southern twist.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.
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The big, bold Southwestern flavors in this shrimp seasoning epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin.
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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Get Okonomiyaki Recipe from Food Network
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A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.
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Get Turkey ABC Burger Recipe from Food Network
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Tender boneless pork chops pan-fried with honey-mustard sauce are on the table in no time.
Ingredients: honey, yellow mustard, butter, pork
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Roasted pork loin, seasoned with spiced apple butter and roasted in apple juice, makes a great Sunday dish.