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Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Ingredients: buttermilk, peas, mint leaves
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Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew!
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Get Peruvian Ceviche Recipe from Food Network
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Get Tampa Cuban Sandwich Recipe from Food Network
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Get Braised Beef Brisket with Onions, Mushrooms, and Balsamic Recipe from Food Network
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Hearty Colcannon Potato Soup! With potatoes, leeks, cabbage, kale, stock, and cream.
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Slow cooking brings out the full flavors from onion, garlic, spinach and other veggies and Italian-style herbs.
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Get Set-It-and-Forget-It Pot Roast Recipe from Food Network
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This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Cowboy" Stew Recipe from Food Network
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Get Chicken Cacciatore Recipe from Food Network
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Get Macaroni and Cheese Recipe from Food Network