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The classic English cocktail, with a Spanish and Mediterranean twist.
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Flavorful, succulent, oven-roasted Santa Maria-style tri tip roast is a southern California barbeque favorite.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Squat, glazed ceramic bean pots lurk in cabinets all over New England They're traditional for Boston baked beans, but enameled cast iron is faster Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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Get Winter Minestrone Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Recipe courtesy of Living Room in Miami, Florida. Created by Gabriel Orta.
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This sweet rosemary and apricot French loaf seems quite fancy, but is as simple to prepare as any other loaf by using a bread machine.
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Get Roasted Red Snapper with Rosemary Recipe from Food Network
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In this fancy side dish, potato slices are layered around a baking dish to create a beautiful crust for a creamy rosemary potato filling.