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cooking.nytimes.com
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich
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We'll eat anything topped with balsamic drizzle, but especially this.
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This salsa recipe pairs perfectly with Cat Cora's lamb chops.
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I make this dish for guests when I am low on time. Everyone always raves about it! This is great served over cooked pasta of your choice.
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I love to kick off a summer party with a ice cold Gazpacho amuse.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A chicken and pasta supper with Italian flavors is so easy, because you cook the pasta right in the skillet. It's perfect for weeknights.
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Quinoa has become one of my favorite meals over the past year, so I am con­stantly try­ing to think up new ways to pre­pare this won­der­ful super­food. I had...
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Get Romaine Salad with Blue Cheese Vinaigrette Recipe from Food Network
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This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.
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For a more interesting stock, use the bones from several different types of fish.