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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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A seafood and ham gumbo that’s thickened with okra.
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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...
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This creamy chowder features cod and potatoes with clam juice for a warm bowl of soup.
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Get Catfish Gumbo Recipe from Food Network
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Get Mussels with Israeli Couscous Recipe from Food Network
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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Get Creole Crawfish Boil Recipe from Food Network