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Three different beans and some TVP are slow-cooked with lots of herbs and spices.
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Get Latkes Recipe from Food Network
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This recipe is by Frank Bruni and takes 2 to 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cannelloni or Stuffed Shells with Veal and Sweet Sausage Recipe from Food Network
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Cornbread dressing is an intensely personal thing In the American South, at least, everybody’s grandmother had a recipe, and everyone knows just how it should be made This is a base model with a few variations
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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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This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
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Get Turkey and Stuffing Recipe from Food Network
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Get Vegetable Lasagna with Homemade Pasta and Jalapeno Bechamel Recipe from Food Network
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Get Pancake Lasagna Recipe from Food Network
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Get Countdown #6 Roasted Thanksgiving Turkey, My Way Recipe from Food Network
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Get "Blue Thunder" Turkey Drumsticks Recipe from Food Network