Search Results (12,128 found)
cooking.nytimes.com
It's easy to make a pretty good beet salad, but this one makes the leap into greatness After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind
cooking.nytimes.com
This is a meatloaf piled high with spicy shrimp The chef David Burke created the dish for the Stadium Grill.
www.foodnetwork.com
Get Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis Recipe from Food Network
www.foodnetwork.com
Get Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce Recipe from Food Network
cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
www.foodnetwork.com
Get Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting Recipe from Food Network