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cooking.nytimes.com
A savory galette is the easier and more streamlined cousin of a classic quiche It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust
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Get Christmas Stuffing with Bacon Recipe from Food Network
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Get Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach Recipe from Food Network
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Get Chicken Noodle Casserole Recipe from Food Network
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Get Lamb Loin Chops with Warm Polenta and Arugula Salad Recipe from Food Network
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Get Oven-Baked Short Ribs with Porter Beer Mop Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Impress all your friends with this super easy beef bourguignon recipe.
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Get Coq au Vin Recipe from Food Network
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Get Slow Cooker Beef Stew Recipe from Food Network
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Get Dry Aged Prime Rib Roast Recipe from Food Network