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This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
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Real haggis isn't available in the US, because it uses bits of the sheep on which the FDA looks with horror. This is my best attempt so far. Some key differences...
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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
www.allrecipes.com
Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.