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I am spoiled to this recipe and I know you will be too. It doesn't last long around my house. I've occasionally caught others sneaking a few pieces out of the oven before it was completely finished. Once you try it you will never want to go back to store bought ever again.
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Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
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Get Drip Beef Sandwiches Recipe from Food Network
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I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.
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Get Pulled Pork Recipe from Food Network
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Pork loin is simmered with rice, tart apples, and dried cranberries in a slow cooker for a sweet and savory meal.
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Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
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Enjoy this Californian dish anywhere thanks to Chef John's recipe for Santa Maria grilled tri-tip beef!
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor Apply a thin coating before grilling beef, pork or lamb Or use as a condiment to season the meat once you’ve carved and portioned it.
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Try our super easy and super yummy recipe for Awake Peanut Butter Snack Bites. Ground coffee and chunks of white and semi-sweet chocolate create a wonderful mocha flavour.
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.