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cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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The trimmings for this turkey burger were inspired by Thanksgiving stuffing: leeks, celery, and sage, plus a spoonful of cranberry sauce for a dash of brightness and acidity.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Oxtail Stew Recipe from Food Network
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A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.
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These pan-fried zucchini fritters are flavored with fresh herbs, onions, garlic, and Parmesan cheese.
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Get 'Liquid Gold' Chicken Broth Recipe from Food Network
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I make tons of stuffed breads ... I will try to post all my favorites. This is one of them. Rather than just a good loaf of Italian bread with butter and garlic...
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Get Pickled Baby Beets Recipe from Food Network
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Get Braised Chuck Roast Recipe from Food Network