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Get Cherry, Almond, and Herb Salad Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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Get Summer Zucchini and Tomato Panzanella Salad Recipe from Food Network
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Get Chicken Francese Recipe from Food Network
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As a soon to be fantasy football champ (1st year in a league) I have been spending my pre-game days studying football and thinking about food. This is a make...
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Get Well-Dressed Salmon Recipe from Food Network
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Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
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Take the usual coq au vin ingredients of chicken, vegetables and red wine, toss in loads of garlic, tomatoes and sweet Italian sausage, and you have yourself a feast.
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Get Greek Frittata with Dill-Feta Salad Recipe from Food Network