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I love baking pies.  I love BBQ.  I love pulled pork.  So I put them all together  YUM. Though there seems like a lot ingredients you can do it in parts and it...
cooking.nytimes.com
If you haven't cooked a whole leg of lamb before, here is the place to start This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
www.allrecipes.com
Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
www.delish.com
Perfect as a hearty and comforting soup for any chilly night, these pumpkin bowls add a touch of holiday fun to any meal.
www.foodnetwork.com
Get Quinoa with Black Beans and Hominy Recipe from Food Network
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Get Lamb Chops with Pomegranate Sauce and Saffron Pilaf Recipe from Food Network
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Get Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing Recipe from Food Network