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This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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Spiced and reduced red wine is combined with red currant jelly and mixed into basic mayonnaise. This pairs well with cold meat, especially roast beef.
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Get Marinated Grilled Cherry Tomatoes Skewers Recipe from Food Network
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Pasta in pie form? We'll take a slice of that.
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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The secret ingredients in this onion soup are beer and dry mustard!
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Get Herbed Fillet with Red Wine Reduction Recipe from Food Network
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Get Slow-Cooker Split Pea Soup Recipe from Food Network
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.