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cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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A brilliantly-colored, fresh sweet pepper salad is tossed with toasted sesame dressing for an Asian-inspired side dish.
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Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
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This oven-smoked pastrami recipe cures, smokes, and steams beef brisket to tender perfection.
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
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Sparkling apple cider, fresh orange juice, and lemonade concentrate blend into light and refreshing non-alcoholic punch in this easy recipe.
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Tangy buttermilk flavors this panna cotta recipe that makes a beautiful and impressive make-ahead dessert when topped with fresh berries.
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Get Foie Gras in a Pumpkin Terrine Recipe from Food Network
Ingredients: pumpkin, foie gras, tawny port
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Get Melon Wedges and Star Fruit Recipe from Food Network
cooking.nytimes.com
This elegant cheesecake is based on Amanda Hesser's mother's simple recipe The crust is made of Nabisco chocolate wafers and butter The bottom layer is a fluffy pool of cream cheese, eggs and sugar