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cooking.nytimes.com
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Ingredients: cloves, rosemary, olive oil, lamb, pecan
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Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.
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Get Watermelon and Haloumi Salad Recipe from Food Network
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Get Hot Borscht from the Russian Tea Room Recipe from Food Network
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A classic recipe for slow-cured corned beef. This cure takes 12 days, for beef with great flavor and a juicy texture.
cooking.nytimes.com
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year
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Get Phyllo Wrapped Huevos Rancheros Recipe from Food Network
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A potato soup with a chicken and celery broth, flavored with lemon juice.
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Get Chicken Breasts in Foil with Rosemary and Olive Oil Recipe from Food Network