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Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost
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This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram.
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Get Pork Chops With Mushroom Gravy Recipe from Food Network
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Get Kirsten's Fried Pork Chops with Country Gravy Recipe from Food Network
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Get Steakhouse Rib Eyes with Creamed Spinach Recipe from Food Network
cooking.nytimes.com
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies The whole mess goes in to the oven for about 15 minutes until the chops are cooked through
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Elegant. Garnish with a slice of lemon and a mint leaf.
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This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Butter Roasted Chicken with Grit Waffles Recipe from Food Network