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cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
www.delish.com
The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
www.chowhound.com
A tender, saucy, slow-cooked stew with mustard, mushrooms, peas, and herbs.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.