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cooking.nytimes.com
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
cooking.nytimes.com
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
www.allrecipes.com
This pot pie is filled with parsnips, carrots, and sweet potato and is topped with your favorite biscuit mix.
www.delish.com
A few handfuls of raspberries, strawberries, and elderberries tossed in sugar rest atop a chilled custard infused with lemon basil. The herb, with its citrusy note, brightens the silky, rich filling.
www.simplyrecipes.com
Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.
www.foodnetwork.com
Get Tomato Gorgonzola Soup Recipe from Food Network
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Get Homemade Donuts with Mexican Chocolate Sauce Recipe from Food Network
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Get Pretzel Pot Pie Recipe from Food Network
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Get Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil Recipe from Food Network
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Get Fontina Risotto with Chicken Recipe from Food Network
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Get Herbed Chicken Marsala Recipe from Food Network
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Get Oatmeal Cookies Recipe from Food Network