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cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Grilled Lamb Chops with Olive Tapenade Recipe from Food Network
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Get Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette Recipe from Food Network
cooking.nytimes.com
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own
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Get Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) Recipe from Food Network
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Get Red and Green Bean Salad Recipe from Food Network
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Get Greek Noodle Casserole (Pastitsio) Recipe from Food Network
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Get Black-Eyed Pea Fritters Recipe from Food Network
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Get Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans Recipe from Food Network