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cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help
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Ali Maffucci's recipe for Gluten-Free Chicken Parmesan with Zucchini Noodles from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying...
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Get Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise Recipe from Food Network
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Get Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad Recipe from Food Network
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 Green Bean Casserole Recipe from Food Network
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This pressure cooker osso buco milanese recipe cooks veal shanks with a white wine–tomato sauce filled with carrots, celery, and garlic.
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Get Asian Pork Meatloaf with Red Wine-Mushroom Gravy Recipe from Food Network
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Last night I was craving something creamy and yummy, so I searched the web in an effort to find something to satisfy my craving. I came across a lot of recipes...
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Tastes like classic hummus, but made with quick-cooking red lentils.