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cooking.nytimes.com
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
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This garlicky fall-off-the-bone roast chicken is crispy on the outside and tender and juicy on the inside. Everyone will be asking for the recipe!
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Turkey and tofu are baked into a juicy loaf, and drizzled with a brown sugar and soy sauce glaze.
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This slow cooker recipe is a favorite at potlucks and barbeques. I've often wondered if I get invited for my company or my Cola Beans! This recipe can also be made in the oven.
Ingredients: baked beans, bacon, brown sugar
cooking.nytimes.com
This is a good recipe for after the holidays, when a ham bone is on hand Try it in place of stock for a risotto or soup.
Ingredients: carrots, celery, garlic, onion
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Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
www.delish.com
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
www.chowhound.com
This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
www.delish.com
Cajun spices and blue cheese crumbles jazz up this recipe.
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Salmon, lentils and bacon-a near perfect trinity of protein.