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cooking.nytimes.com
Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel) Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached
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Get Borscht Cupcakes, Apple Pie Filling, Cinnamon Cream Cheese Frosting and Cheddar Cheese Pie Crust Moon Recipe from Food Network
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Get Chicharrones Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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Get Crown Roast of Pork with Chestnut Sausage Stuffing Recipe from Food Network
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This coffee cake recipe, full of blueberries and warm cinnamon spice, is perfect for breakfast or brunch.