Search Results (823 found)
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A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.
A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.
Ingredients:
olive oil, italian sausage, red onion, celery, cloves, dry red wine, tomatoes, tomato sauce, heavy cream
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Get Birria Tacos Recipe from Food Network
Get Birria Tacos Recipe from Food Network
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Get Pan-Seared Salmon with Kale and Apple Salad Recipe from Food Network
Get Pan-Seared Salmon with Kale and Apple Salad Recipe from Food Network
Ingredients:
salmon, lemon juice, olive oil, kale, dates, honeycrisp apple, pecorino, almonds, dinner rolls
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Get IPA and Cheddar Spread Recipe from Food Network
Get IPA and Cheddar Spread Recipe from Food Network
Ingredients:
bacon, pecans, cheddar, beer, parsley, lime juice, worcestershire sauce, cumin, jalapenos, cream cheese, cloves
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Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
Ingredients:
chicken broth, egg, italian sausage, butter, onion, celery, water chestnuts, parsley, salt, thyme, sage, black pepper, stuffing
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Get Earthy Portobello Salad with Prosciutto Recipe from Food Network
Get Earthy Portobello Salad with Prosciutto Recipe from Food Network
Ingredients:
prosciutto, portobello mushroom, celery, red onion, parsley, baby arugula, lemons, olive oil
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Get Yia Yia Chicken Avgolemono Soup Recipe from Food Network
Get Yia Yia Chicken Avgolemono Soup Recipe from Food Network
Ingredients:
celery, carrots, onions, salt, black pepper, chicken, rice, egg whites, egg yolks, lemons, cornstarch
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Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
Ingredients:
olive oil, yellow onion, celery, yukon gold, corn, vegetable bouillon, marjoram, parsley, pastry flour, almond milk, chicken stock
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Get Black-Eyed Pea Soup Recipe from Food Network
Get Black-Eyed Pea Soup Recipe from Food Network
Ingredients:
peas, bacon, olive oil, onion, carrots, celery, collard greens, cloves, chicken broth, smoked ham, rice
cooking.nytimes.com
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours But this is not necessary.
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours But this is not necessary.
Ingredients:
turkey, salt, sugar, bay leaves, black peppercorns, rosemary thyme, yellow onion, celery, carrots
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Get Italian-American Style Tuna Melts Recipe from Food Network
Get Italian-American Style Tuna Melts Recipe from Food Network
Ingredients:
anchovy, olive oil, black olives, red onion, celery, tuna, lemon, butter, fontina cheese
cooking.nytimes.com
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
Ingredients:
neutral oil, spanish onions, celery, carrot, beef tongue, parsley, bay leaves, black peppercorns, red wine vinegar, salt