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Classic French preparation of rabbit, braised in white wine with shallots and prunes.
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This is the perfect, no stir, risotto for an easy dinner.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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Get us to the Greek [bowl]!
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Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.
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In under one hour, this satisfying one-dish breakfast bake will be ready for your guests to enjoy.