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cooking.nytimes.com
At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional beer This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.
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Although this dish takes a while to make, the majority is hands-off cooking time. You can easily prepare these pork and beans on the weekend and reheat during the week.
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Get Loin of Pork with Fennel Recipe from Food Network
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Get Smashed Root Vegetables Recipe from Food Network
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No time to make it to the Caribbean? We've got you covered.
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Get Mexican Fish Stew Recipe from Food Network
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This baked egg custard is studded with fresh asparagus. It's a perfect spring side dish or vegetarian main dish.
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Get Midwestern Fried Chicken with Gravy Recipe from Food Network
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Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.
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Get 4-Hour Lamb Recipe from Food Network
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Recipe By: Grace Parisi