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cooking.nytimes.com
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread (It's also one of the most expensive Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
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Get Sausage, Peppers and Onions Recipe from Food Network
cooking.nytimes.com
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
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Get World's Best Cornbread Stuffing Recipe from Food Network
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Get Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs Recipe from Food Network
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Get Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce Recipe from Food Network
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Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
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Get Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar Recipe from Food Network