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cooking.nytimes.com
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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Get Artisan Double-Cherry Pie Recipe from Food Network
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Get Ham Georgia with Peach Garnish Recipe from Food Network
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For those of you who are not familiar with fruit mince pies, they are part of the Christmas tradition in the UK, Australia and New Zealand. In the spirit of...
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Get Haemul Pajeon (Korean Seafood Pancake) Recipe from Food Network
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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Paleo and gluten-free apple tart. So stunning on a Thanksgiving or Christmas holiday table. Easy food-processor pie crust.
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My family like steak. With 6 of us, it was hard to please each one of them. Finally, a steak with the right beer to make it happen!