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cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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This is the cabbage version of the classic Portuguese sausage and potato soup. Slices of Portuguese chourico sausage are simmered together with garlic, onions, cabbage, and smoked paprika in a thick and creamy soup.
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My current version of a classic recipe here is still a work in progress, but it's a pretty good one. This is a meal in itself, and tastes even better the next day when reheated.
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Get Homemade Bacon Recipe from Food Network
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Get Stuffed Crown Roast of Pork Recipe from Food Network
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Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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Get 15-Minute Cheesy Polenta with Chunky Tomato Ragu Recipe from Food Network
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Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.
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Get Fall Stir-Fry Recipe from Food Network
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This traditional spaghetti alla carbonara uses guanciale, eggs, and Pecorino-Romano cheese for an authentic Italian meal everyone loves.