Search Results (932 found)
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This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
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A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
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Get Pork Chops Smothered with Peppers and Onions Recipe from Food Network
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Pumpkin and sweet potatoes are roasted with a medley of spices, then pureed and combined with chicken broth for a smooth soup.
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Get Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce Recipe from Food Network
cooking.nytimes.com
This pizza is in the light-handed California style, with no tomato sauce If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta Omit the sausage for a vegetarian version.
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Get Snapper with Kale-Orange Salad Recipe from Food Network
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A basic bread stuffing flavored with salty pancetta, sage, and some chestnuts for a little extra flair.
cooking.nytimes.com
Pink salt, also known as curing salt No 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving
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Get Grilled Chicken with Basil Dressing Recipe from Food Network
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This vegan dish can hold its own at the breakfast table.