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This recipe is by Mark Bittman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Get Sausage, Apple, and Walnut Stuffing Recipe from Food Network
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Get Tea Smoked Braised Boar with Spam-Pineapple Fried Rice Recipe from Food Network
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A composed appetizer with a black-bean-cake base, a smear of lime-y avocado mash, and a topping of pork carnitas and cilantro.
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I needed an inexpensive dish for a potluck to feed about 15 people, but I was tired of my usuals: Chili, carne guisada, pasta Bolognese, meatloaf, etc. While...
cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort
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Get Rack of Pork with Pear-Apple Compote Recipe from Food Network
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Get My Big Fat Greek Burgers Recipe from Food Network
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Get Salmon and Dill Chowder with Pastry Crust Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.