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After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works
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Get Pomegranate, Sriracha and Mint Chicken Wings Recipe from Food Network
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Get Chicken Caesar Soup Recipe from Food Network
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Get Teriyaki Grilled Steak Skewers with Chile-Herb Dipping Sauce Recipe from Food Network
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Get Macaroni Lasagna with Veggies and Dip Recipe from Food Network
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Get Chilaquiles Burgers Recipe from Food Network
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This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegetarian Enchiladas Recipe from Food Network
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An impressive dish to serve for company. Chicken breasts are rolled around a delicious filling of feta cheese, sour cream, spinach, sun-dried tomatoes, garlic, and mushrooms. Then coated with a breadcrumb mixture and baked. They are easily prepared a day ahead.
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
cooking.nytimes.com
Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.