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cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
www.allrecipes.com
Making your own homemade pizza crust and tomato sauce is easier than you might think--and this recipe for pepperoni pizza produces a delicious classic.
www.chowhound.com
Winter, cold weather and what most people crave is True Comfort Food. Good hearty warm meals we all enjoy. Well this is one of them. This is one that can easily...
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Twice-fried chicken breasts are topped with a sriracha-mayo sauce and dill pickles in this quick and easy recipe for chicken sandwiches.
www.delish.com
This dish is melty, meaty, sandwich perfection.