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cooking.nytimes.com
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird That's right: You can skip brining, stuffing, trussing and basting Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh
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Get Herb Encrusted Rack of Lamb with Port Demi-Glace Recipe from Food Network
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Get Chili-Glazed Pork Ribs Recipe from Food Network
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Get Roasted Leg of Lamb Recipe from Food Network
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I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
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Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.
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My veggie-hating husband discovered that he liked squash with a drizzle of balsamic vinegar when he was forced to stay in for lunch at his work. I decided to...
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A quick, simple pasta tossed with butter, parsley, and Parmesan cheese means you probably won't even have to go to the store! Try adding summer vine-ripened tomatoes for extra fresh flavor and flair.
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Cauliflower "rice," eggs, bread crumbs, and Parmesan cheese are rolled into appetizing tots in this quick and easy recipe for a baked snack.
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Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving.
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Surprise everyone with this delicious recipe made with white rice and apples, and seasoned with cinnamon. Goes great with a white meat main dish, and is a nice change from traditional rice dishes.