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cooking.nytimes.com
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
www.chowhound.com
Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like...
www.allrecipes.com
Delicious and tender pork roast with piles of vegetables and mushrooms
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Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless pork loin chops are simmered in a Marsala wine, garlic, and herb sauce. This is easy enough for a weeknight, and impressive enough for company.
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A pork burger recipe using chorizo for extra flavor and topped with grilled avocado and green chiles.
www.delish.com
Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
www.foodnetwork.com
Get Blue Cheese Buffalo Pork "Wings" Recipe from Food Network
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.