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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish...
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Get Steak Hand Pie Recipe from Food Network
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Get Fritto Misto With Anchovy Dip Recipe from Food Network
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Baked sweet potato wedges are tossed in a rosemary and olive oil blend creating a colorful and tasty side dish.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bay leaf, cloves, rosemary, lamb
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Get Rabbit and Dumplings Recipe from Food Network
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A vegetarian pizza recipe topped with slices of potato, garlic, mozzarella cheese, fresh thyme, and watercress dressed with lemon vinaigrette.
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A delicious baked ziti recipe with creamy tomato sauce.
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Still refreshing, more refined.
Ingredients: water, lavender, garnish
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This spicy pumpkin and beef sloppy joe filling makes a big batch, so it's easy to make ahead of time and freeze it or keep it in the fridge before your party.
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Get Queen's Choice Quail with Fig and Date Sauce Recipe from Food Network