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This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks. Recipe By: Grace Parisi Servings: Makes about 1 cup
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Fresh cilantro, onions, and garlic spruce up these quick and easy refried beans.
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Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
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Dazzle guests with this creamy, cold cauliflower soup.
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Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side.
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Get Braised Short Ribs Recipe from Food Network
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Get Pancetta-Wrapped Pork Roast Recipe from Food Network
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.