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cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Crispy Potato Nugget Hoisin Halibut Recipe from Food Network
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Get Cauliflower and Bean Chili Recipe from Food Network
cooking.nytimes.com
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
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Get Wine Country Potato Salad, Patatosalata Recipe from Food Network
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Get Pomegranate, Sriracha and Mint Chicken Wings Recipe from Food Network
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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.
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Get Minty Christmas Tree Cutout Cookies Recipe from Food Network
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Get Roasted Vegetable Frittata Recipe from Food Network