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This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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Get Danish Burgers with Herb Caper Sauce and a Mod Salad Recipe from Food Network
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Get Jen's Sweet Potato Bisque Recipe from Food Network
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Get Fish Minestrone with Herb Sauce 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
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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.
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Hearty yet healthy, this soup is loaded with greens, beans, farro, potatoes, and herbs.
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Get Raffy's Quinoa and Ceci Soup Recipe from Food Network
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Get "Poor Man Lobster" and Shrimp Risotto with Truffle Essence Recipe from Food Network