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cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Homemade beef broth cooked with beets and cabbage.
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This simple, healthy variation on the French classic soupe au pistou trades summer produce for winter cellar staples like parsnips, turnips, and celery root.
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Heady red wine + wild pork = delicious.
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Parsnips, celery root, rutabaga, and carrots are oven-roasted in olive oil, garlic, and rosemary to make this healthy root vegetable meal.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Get Bison Stew Recipe from Food Network
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Kale, spinach, coconut, and almond milk are blended together, creating the best green juice that is quick to prepare.
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Rotisserie chickens makes this salad extra easy.