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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
cooking.nytimes.com
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread (It's also one of the most expensive Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
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Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound's easy recipe uses black beans, Cotija cheese, scallions, and basmati...
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Get Swiss Chard and Ricotta Slab Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This recipe for port-cherry coffee cake with almond streusel swirls cherries and port through a vanilla cake batter and tops it with almond streusel.
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A simple but exotic sweet course or a cooling treat.
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Get The World-Famous Tarte Tatin Recipe from Food Network
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Get Turkish Borek Recipe from Food Network
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Tender white cake with real vanilla bean flecks.