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This recipe is by Melissa Clark and takes 1 hour 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
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Get Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans 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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Get Turkey Tetrazzini Recipe from Food Network
cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get "Poor Man Lobster" and Shrimp Risotto with Truffle Essence Recipe from Food Network
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This pressure cooker osso buco milanese recipe cooks veal shanks with a white wine–tomato sauce filled with carrots, celery, and garlic.
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Get Fancy Fisherman's Stew Recipe from Food Network
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This one-pot beef stroganoff recipe is made with ground beef and mushrooms in a sour cream sauce, with egg noodles cooked right in the sauce.