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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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Get Sauerbraten with Julienne Vegetables Recipe from Food Network
www.chowhound.com
Meatloaf recipes tend to be dry and dense. Not this Meat and Spinach Loaf from "The Essential New York Times Cookbook" by Amanda Hesser.
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Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
cooking.nytimes.com
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet