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cooking.nytimes.com
This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
cooking.nytimes.com
So you cooked some lobster and that was great You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock This is as it should be, always
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This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.
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A delicious accident with tender-chewy skin and a crusty bottom.
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This easy slow cooker recipe delivers tender chicken in an enchilada sauce perfect for your favorite Mexican dishes.
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Get Drunken Spaghetti with Hot Salami Meat Sauce Recipe from Food Network
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Try this very easy meat sauce over penne pasta when you want a simple meal with a few shortcuts that still has plenty of real homemade flavor.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Dark Meat Turkey over Egg Noodles Recipe from Food Network
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Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!