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cooking.nytimes.com
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.
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Get 1000 Calorie Beef Wellington Recipe from Food Network
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Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.
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Get Lobster Corn Chowder Recipe from Food Network
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Stuffed double-cut pork chops and grits is just one of Chef Besh's many delicious signature recipes.
cooking.nytimes.com
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison There is also some bacon for good measure
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Get Turkey Tetrazzini Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Earl Campbell's Hot Link Gumbo Recipe from Food Network