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cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Everyone loves these cookies!!!
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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Get Honey Citrus Southern Iced Tea Recipe from Food Network
Ingredients: honey, kumquats, key limes, lemon
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Melt real cheddar cheese and prepared mustard for a cheese sauce that 's a far cry from processed.
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Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bechamel Sauce Recipe from Food Network
Ingredients: milk, butter, flour, parmesan cheese
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Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.