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This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
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A Filipino recipe for chicken adobo.
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
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Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
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A rich, creamy soup made with crawfish will make your Mardi Gras meal special.
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Your go-to Italian favorite is now a fun finger food.
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Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner.
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Get Chicken Caldo Verde Recipe from Food Network
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Chicken is browned and simmered in a spicy coconut sauce. Adjust the amount of hot pepper to suit your taste. This dish goes with anything.
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Get Buffalo Chicken Salad Recipe from Food Network