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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try Chef John's uncle's recipe for a superb homemade spicy Italian sausage.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Portobello Mushroom Pizza Bites Recipe from Food Network
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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Last week, we finally had Fran and Stephania over for dinner. It was a special evening honoring a couple of things: integrity and how my husband and I have talked...