Search Results (886 found)
cooking.nytimes.com
This recipe is by Alice Hart and takes 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Use your fall bounty of carrots and parsnips as well as a whole chicken to make a zesty homemade chicken noodle soup.
www.foodnetwork.com
Get The Dark and Shandy Recipe from Food Network
cooking.nytimes.com
Here we have a re-education — or an education, if you're a first-timer — in the virtues of an old-fashioned cream gravy A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon
www.foodnetwork.com
Get Whole Duck with Green Peppercorn Glaze Recipe from Food Network
www.foodnetwork.com
Get Chianti Affogato Recipe from Food Network
www.foodnetwork.com
Get Maple-Bourbon Ketchup Recipe from Food Network
www.allrecipes.com
This sandwich is enjoying a renaissance, in slow-cooked versions. Here, soy sauce, rosemary, and thyme add depth of flavor to the broth that develops over 10 to 12 hours of cooking.
www.chowhound.com
Homemade beef broth cooked with beets and cabbage.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people.