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cooking.nytimes.com
Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer “Why don’t people care about making great po’ boys?” he asked The Times, rhetorically, a year later And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence
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Get Pine Nut Lamb Meatballs with Pasta Recipe from Food Network
cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably
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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
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Get Paellita en Relleno Recipe from Food Network
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The famous Italian soup packed with vegetables, pasta, and beans.
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Get Lamb Chops with Pomegranate Sauce and Saffron Pilaf Recipe from Food Network
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Get "Super-Tuscan" White Bean Soup Recipe from Food Network
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Get "Old Bay" Grilled Steak Fries Recipe from Food Network
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Get Crabmeat-Stuffed Whole Bay Flounder Recipe from Food Network
www.allrecipes.com
Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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This cocktail recipe uses fresh figs, vodka, lemon juice, St-Germain elderflower liqueur, and agave nectar.