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cooking.nytimes.com
This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
cooking.nytimes.com
This recipe is by William Grimes and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bay leaves, olive oil, cornmeal
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Save the seeds from your Jack-O-lantern and make a tasty snack. Perfect for a crisp fall day on the coast!
Ingredients: pumpkin seeds, seafood
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Get Stuffed Swordfish Recipe from Food Network
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Get Seafood Stock Recipe from Food Network
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After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!
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Get Acaraje Recipe from Food Network
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This non-traditional seafood stew is delicious with shrimp, Kielbasa sausage and fresh corn. Crab boil makes this soup burst with flavor!
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Get Camarones al Tequila Recipe from Food Network
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Get Paella with Wild Rice, Seafood and Cornish Hen Recipe from Food Network