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cooking.nytimes.com
Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
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A holiday-worthy dinner, courtesy of your slow-cooker.
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Get Arthur Avenue Burger Recipe from Food Network
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Get Sausage and Clam Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fish fillets quick-simmered in spiced chickpeas and flavored with preserved lemon.
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An easy sautéed pork chop recipe with Greek flavors. The chops are served with yogurt and dill, and a salad of cherry tomatoes, cucumber, and red onion.
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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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Get Halibut with Roasted Leeks and Tomatoes Recipe from Food Network
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Get Wagon Wheel Pasta Salad Recipe from Food Network
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Get Top Brass Tossed Salad with Italian Dressing Recipe from Food Network
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Get Baked Clams with Prosciutto Bits and Bread Crumbs Recipe from Food Network