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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
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Get Jerk Cornish Hens Recipe from Food Network
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Get Squash Gratin Recipe from Food Network
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A new and exciting way to dress up your standard tuna salad. Hard-cooked eggs, dill, and rosemary mix with tuna in this tasty appetizer.
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Get Hanger Steak Recipe from Food Network
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Get Turkey Biscuit Pie Recipe from Food Network
cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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A marinated mozzarella recipe with capers, garlic, and thyme.
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Get Ranchero Rice Recipe from Food Network
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A gluten-free recipe for root vegetable gratin and buttery walnuts.
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Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe.