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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Get Halibut a la Vasco con Albuias en Salsa Verde (Basque-Style Halibut with White Beans and Herb Sauce) Recipe from Food Network
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Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.