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cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help
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Get Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables Recipe from Food Network
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Get Grilled Swordfish with Moroccan Charmoula Recipe from Food Network
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Get Southwestern Egg Rolls with Salsa Dipping Sauce Recipe from Food Network
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Get Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise Recipe from Food Network
cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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Get 10,000 Island Dressing with Layered Salad Recipe from Food Network
cooking.nytimes.com
Cross-cut veal shanks are the cut for osso buco, a braised dish The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth But it’s the addition of orange zest and oil-cured black olives that makes this a standout
www.chowhound.com
This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.