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Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice--or sweet oranges mixed with lemons--to make a pungent, citrusy marinade.
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Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal.
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Get Cinnamon Knots Recipe from Food Network
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Get Bow Tie Pasta with New Potatoes and Olives Recipe from Food Network
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This sauce is crack.
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Fresh blueberries are folded into a made-from-scratch batter and baked to a golden brown. Melted butter and a sprinkling of sugar add a finishing glaze.
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Get Beef Empanadas Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gulab jamun are like deep-fried waffle balls soaked in a rosewater sugar syrup. They're a South Asian bite-size dessert popular on special days.
cooking.nytimes.com
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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Get Shrimp Tacos With Mango Slaw Recipe from Food Network
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Get Waffled Biscuits and Sausage Gravy Recipe from Food Network