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Get Ragu Alla Bolognese Recipe from Food Network
www.simplyrecipes.com
Step-by-step detailed instructions and photos on roasting a goose.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
cooking.nytimes.com
A Greek version of ratatouille.
www.delish.com
This rectangular quiche is filled with caramelized onions and crumbly gorgonzola.
www.allrecipes.com
Fresh green beans and onions take on a whole new flavor profile when grilled with a little Diamond Crystal® Kosher Salt. The green beans become smoky and the onions become sweet. The perfect side dish to any meat or fish main dish.
Ingredients: green beans, onion, olive oil, salt
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Every element of this rosemary-scented dish is grilled, making the pork chops smokier, the onions more tender, and the lemons more fragrant.
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These stellar lamb-stuffed onions are baked in a creamy sauce and topped with crispy bread crumbs.
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Apples and onions cooked and reduced in a buttery brown sugar sauce delivers a sweet and savory
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Mayonnaise adds a creamy texture to this simple seasoned potato side dish.