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cooking.nytimes.com
In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
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Get Green Bean and Potato Casserole Recipe from Food Network
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These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
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This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as...
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Chunks of jalapeno pepper throw a little extra heat onto the fire.
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Try out this easy yet interesting take on classic chicken salad for your next BBQ or picnic - it’s sure to be a hit!
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Melissa d'Arabian gives Food Network Magazine one pork recipe with 10 easy twists.
Ingredients: eggs, pork roast, pork, sausage
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Get Grilled Chicken with Tomato-Cucumber Salad Recipe from Food Network
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Get Pork Chops Pizzaiola Recipe from Food Network
cooking.nytimes.com
You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp (Many plums and berries won’t need any lemon juice.) You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet In any case, the result will be a rustic but delicious pie-like dessert.