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cooking.nytimes.com
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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I came up with this idea after BBQing too much chicken in my backyard smoker to eat. I have made this soup many times-it works with all chickens (marinated, rubbed...
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Get Spicy Salmon Salad Recipe from Food Network
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Get Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream Recipe from Food Network
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This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
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When Chef Govind Armstrong went head-to-head with Chef Scott Leibfried to rehab a family's blue-cheese-and-bacon recipe, he didn't bat an eye.
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Get Paccheri Pasta with Cauliflower and Spinach Recipe from Food Network
cooking.nytimes.com
You need not conjure New England with your Thanksgiving turkey This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
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An elegant recipe for filled pumpkin tortelloni pasta with cinnamon, nutmeg, brown butter, pumpkin seeds, sage, and Italian Parmesan cheese.
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.
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Get Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter) Recipe from Food Network