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cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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Ina Garten's Recipe for Crusty Baked Shells with Cauliflower
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.
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Get Pasta Puttanesca Recipe from Food Network
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Get Ham, Swiss and Apple Wraps Recipe from Food Network
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Whole wheat angel hair pasta and chopped kale receive the puttanesca treatment of capers, anchovies, and caramelized onions.
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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I love yogurt, granola and fresh fruit-as breakfast, snack or anytime. Being frustrated with the high fat (and who knows what ingredients) in store-bought granolas...