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cooking.nytimes.com
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash A terrific dish
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!
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Get Chicken Salad Recipe from Food Network
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Farro cooked with onions and garlic and tossed with sautéed swiss chard and radicchio
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Get Beef Burgoo Recipe from Food Network
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McClure's Mustard....Considering the spice of their pickles, i was in high hopes that their mustard would be spicy as well but it isnt so i use it mainly in cooking...
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Get Yogurt Soup Recipe from Food Network
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Ground beef, lamb, onion, and a few simple seasonings combine for big burgers that don't taste like meatloaf. There are some secret tricks for extra-juicy burgers in this recipe.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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Get Memphis-Style Hickory-Smoked Beef and Pork Ribs Recipe from Food Network