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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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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Get Lentil Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Try this easy, fresh fig and goat cheese pizza recipe. To get started you will need pizza dough, fresh figs, goat cheese, Extra-virgin olive oil, and chopped th
Ingredients: figs, ch vre, thyme
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Get Grilled Quail Recipe from Food Network
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.