Search Results (2,886 found)
cooking.nytimes.com
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981 I adapted it more than three decades later, after Harrison's death in 2016 The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways
www.foodnetwork.com
Get Un-Stuffed Cabbage Soup Recipe from Food Network
www.foodnetwork.com
Get Portuguese Sausage and Bean Stew Recipe from Food Network
www.foodnetwork.com
Get Jack's Meatball Sliders Recipe from Food Network
www.foodnetwork.com
Get Pancetta Bacon Pasta Recipe from Food Network
cooking.nytimes.com
Cross-cut veal shanks are the cut for osso buco, a braised dish The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth But it’s the addition of orange zest and oil-cured black olives that makes this a standout
www.foodnetwork.com
Get Grilled Whole Porchetta-Style Chicken Recipe from Food Network