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This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
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Get Turkey and Stuffing Recipe from Food Network
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Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta.
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Get Spaghetti Squash and Meatballs Recipe from Food Network
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Get Beer-Braised Chicken Thighs Recipe from Food Network
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Get New England Fish Chowd'a Recipe from Food Network
cooking.nytimes.com
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.
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Get Jalapeno Cheddar Crackers Recipe from Food Network
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This Sheba From Queens Cake reinvents the classic Queen of Sheba cake to be much lower in sugar, dairy-free, and gluten-free, but still super rich and chocolatey...