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cooking.nytimes.com
For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
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Get Vegetarian Parm Heroes Recipe from Food Network
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
www.delish.com
Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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Get Lamb Burgers with Caramelized Red Onions, Mayoli and Feta Recipe from Food Network
www.allrecipes.com
A beef tenderloin filet is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
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Curry powder is the star ingredient in the basting sauce for this delicious, spicy rib roast recipe.
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Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
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Try this homemade dim sum recipe for Cebu City steamed rice, a Filipino favorite that tops fried rice with tasty pork belly and shrimp stew.