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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
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A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.
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A delicious recipe for meatballs braised with kale. You'll need pork shoulder, bread, ricotta, kale, white wine, sumac, and chicken broth.
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A low-fuss recipe from Anthony Bourdain with an impressive presentation.
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Get Meatloaf with Fried Onions and Tomato Gravy Recipe from Food Network
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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Get Creamed Pearl Onions Recipe from Food Network
cooking.nytimes.com
This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold
www.allrecipes.com
Homemade sheets of spinach pasta are layered with a rich meat ragu, bechamel sauce, ricotta, and Parmesan and baked until golden and bubbly. A delicious recipe from the Emilia-Romagna region of Italy.
cooking.nytimes.com
This creamy puree can be served hot or cold, so it makes a great summer soup.