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Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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Fire up your grill and make Chef John's recipe for sausage-stuffed calamari to impress your guests and delight your taste buds.
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I learned this dish from a Sicilian cook in a small town outside Palermo She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes
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Aleppo, urfa, and bell peppers whipped with smoked paprika and feta into a cheesy dip.
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Get Ultimate Grilled Cheese Recipe from Food Network
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Get Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe from Food Network
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Get Roman Sausage Sandwich Recipe from Food Network
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Use your air fryer to create this quick and easy cauliflower side dish that pairs well with any protein.
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Get Cheesy Rice Balls Recipe from Food Network
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Juicy deer burgers seasoned with beer and Worcestershire sauce are topped with bacon. The deer recipe you've been searching for.
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This recipe is by Oliver Schwaner-Albright and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, grits, smoked bacon, eggs, truffle