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There’s little more comforting on a weeknight — or any night — than spaghetti, tossed in marinara sauce and paired with savory meatballs This hearty recipe features three kinds of meat — ground pork shoulder, veal and beef chuck, along with minced bacon — rolled into small balls, which are then browned in a sauté pan, and baked until cooked through Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.
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Here's Chef John's version of one of his favorite taqueria choices--chicken tinga with red sauce. Serve on a crispy tortilla with your favorite toppings.
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Get Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree Recipe from Food Network
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Hard-cooked eggs are filled with an enticing avocado mixture instead of the usual, for a fabulously festive appetizer.
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Last summer, my brother got married to Alexandra. He made us wait for many years and finally the day came when he decided that he would be getting married. When...
cooking.nytimes.com
This recipe is by Julia Reed and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Pork Chops with Sage Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Almost-Famous Green Bean Fries Recipe from Food Network
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Get Root Beer Pulled Pork Sandwich Recipe from Food Network
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Get Al Pastor Marinated Pork Recipe from Food Network