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cooking.nytimes.com
This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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These standout pressure cooker ribs are cooked in an outrageously sweet and spicy sauce of habanero pepper, cola, raspberry jam, and cider.
Ingredients: ribs
cooking.nytimes.com
This recipe is by Indrani Sen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mannish Water Recipe from Food Network
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
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These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.