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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
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The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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Get Lemony Shrimp Scampi with Orzo and Arugula Recipe from Food Network
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This French onion soup is made with sweet caramelized onions, rich cheese, and an American twist that makes this classic an easy and delicious recipe for a rainy day.
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Get Risotto With Yogurt and Peas Recipe from Food Network
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Baby green peas and pea shoots give this risotto a fresh spring feel, while crisp, salty bacon adds a savory note.
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Get Super Scampi Recipe from Food Network
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This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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Get Dad's Red Cabbage Recipe from Food Network
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This is a great Chinese dish of ground pork, tofu, and green peas cooked in a spicy sauce.
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Get Snapper with Fennel and Tomatoes Recipe from Food Network
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.