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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The recipe takes a little planning You want to brine the pork chops for a day or two before you set out to cook This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog
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Get Daube of Beef Short Ribs with Horseradish Potato Puree Recipe from Food Network
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Get Crunchy 3-Cabbage Slaw Recipe from Food Network
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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tre Fagioli with Fregola Recipe from Food Network