Search Results (285 found)
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Buffalo meat lends a rich flavor to this meat loaf, but you can use an equal amount of veal, pork, or beef instead.
www.chowhound.com
This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
cooking.nytimes.com
A savory galette is the easier and more streamlined cousin of a classic quiche It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust