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cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
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Get A Salad with Crunch and Substance: Bean and Vegetable Tostadas Recipe from Food Network
www.allrecipes.com
A meaty lasagna made with ground beef, zucchini slices, fresh, and three kinds of cheese.
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Put leftover turkey to good use with this recipe for turkey stock.
www.delish.com
Instead of toasting walnuts in the oven, use a grill: Wrap the nuts in foil before placing them in the coals or on the grate.
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Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.
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Get Rigatoni Pie alla Vodka Recipe from Food Network
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Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
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The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder gives this Filipino dish its distinctive flavor.
www.chowhound.com
Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
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Get Grilled Pizzas Recipe from Food Network