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cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
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A fresh and easy Mexican blender salsa of tangy tomatillos and rich, creamy avocado.
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
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These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.
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This noodle kugel (noodle pudding) with apple sauce and cinnamon makes an easy and delicious dessert.
cooking.nytimes.com
There are two essential steps to a stellar farro salad The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients The second is to use very good olive oil in the dressing
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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The ultimate crackly, chewy bagel recipe.
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An easy Asian pork chops recipe, marinated with soy sauce, Chinese rice wine, and five-spice powder.