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cooking.nytimes.com
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry) Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog
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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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Get Countdown #6 Roasted Thanksgiving Turkey, My Way Recipe from Food Network
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Get Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise Recipe from Food Network
cooking.nytimes.com
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly
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Baeckeoffe is a traditional Alsatian casserole of potatoes, white wine, and meat, cooked in a dough-sealed dish. This version from French chef Antoine Westermann...
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"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
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Get Sausage and Herb Stuffing Recipe from Food Network
www.allrecipes.com
This slow-simmered chicken soup is full of flavor - and delicious herbed matzo balls. If you make it in a pressure cooker, the long simmering time is reduced to just 45 minutes.