Search Results (1,209 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Master the classic ham and cheese crepe, a French favorite that proves simple is best with the right technique and some Gruyere cheese.
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Baste a bone-in ham with a whiskey and brown sugar glaze for a delicious holiday main dish that uses just 5 ingredients.
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This is as Southern as you can get.
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A bone-in ham baked in a brown sugar glaze with a secret ingredient will be the hit of any celebration.
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Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.
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Ham steak, green beans, red new potatoes, and onions go into this satisfying one-pot dinner that's quick and easy to make on any weeknight.