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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I love cornish hens and think that they are forgotten about at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roast poultry, squash...
cooking.nytimes.com
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary
cooking.nytimes.com
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley Turkey sausage, kale and sliced chiles are also tossed into the mix As Ms
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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Get Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce Recipe from Food Network
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Get 10-Minute White Bean Soup with Toasted Cheese and Tomato Recipe from Food Network
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Get Osso Buco Recipe from Food Network
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Get Roasted Pork Loin with Cider and Chunky Applesauce Recipe from Food Network
cooking.nytimes.com
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate
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Get Queso Fundido with Charred Poblanos and Sides Recipe from Food Network