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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
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This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.
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This classic side dish is so easy, there’s no reason to buy the frozen version.
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This recipe for flat iron steaks calls for a mixture of balsamic vinegar, garlic, and thyme. It is basically foolproof.
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Get Yukon Gold Potatoes: Jacques Pepin Style Recipe from Food Network
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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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Here's a hearty and comforting meal with garbanzo beans, sweet Italian sausage, and pasta in a tomato-based sauce.
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This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Perfect Roast Chicken Recipe from Food Network
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Get Lamb Chops with Anise Recipe from Food Network