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cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably
cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas Recipe from Food Network
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A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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Get Mac N Cheese Soup Recipe from Food Network
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Get Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce Recipe from Food Network
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Get Sauteed Quail Salad Recipe from Food Network
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Get Onion Tart with Green Salad Recipe from Food Network
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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.