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cooking.nytimes.com
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
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Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
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This recipe for minestrone soup and grilled cheese sandwiches from Gabrielle Hamilton of Prune restaurant is great winter comfort food.
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A hot, fresh curry sauce makes for fantastic fish.
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Get Butternut Squash Sauce with Sage Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get 8 Shots of Honey Bourbon BLT's, Please...on Me Recipe from Food Network
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Saltimbocca di Pollo alla Romana, chicken stuffed with prosciutto and sage, is a quick and easy Italian meal that requires just a few ingredients.
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Get Roasted Turkey with Carrots and Shallots Recipe from Food Network
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The creamy, mellow-flavored butternut squash filling of these wonton wrapper raviolis makes a wonderful contrast with the savory sage butter sauce.
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A classic recipe for savory mushroom, spinach, and Parmesan crêpes.