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cooking.nytimes.com
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven
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Nothing could be simpler than this easy, savory pot roast.
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Get Pot Roast with Roasted Vegetables Recipe from Food Network
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Sure, it takes time to marinate, but after a day, youre rewarded with a pork roast that is simply magnificent.
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Get Sunday Roast Beef and Gravy Recipe from Food Network
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An overnight soak in apple cider brine plus a rub of gently seasoned olive oil yields a roasted turkey with browned skin and flavorful, juicy meat.
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Tomato-herb tortillas layered with a cumin-garlic cream cheese spread, deli roast beef, lettuce, cubed avocado and tomatoes, and grated Colby-Jack cheese makes a totally satisfying wrap.
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I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
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This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!
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Get Mustard and Curry Roast Lamb Recipe from Food Network
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A holiday-worthy dinner, courtesy of your slow-cooker.
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This recipe for savory pot roast in a creamy gravy is perfect for serving over mashed potatoes or noodles.