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This recipe is by Pierre Franey and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.
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Get Shrimp Francese Recipe from Food Network
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Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
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Get Pork Chops with Cornbread Stuffing Recipe from Food Network
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An easy, quick, and healthy recipe for kale and cannellini bean soup. Crispy Parmesan cheese toasts and an extra sprinkling of cheese top the soup.
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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This velvety fennel soup with leeks, potatoes, and cream can be served hot or cold like a Vichyssoise for an elegant first course.
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Get Wild Rice Stuffed Cabbage Recipe from Food Network
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You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There's no rush or last-minute stress to make perfect gravy.
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Get Chorizo-Potato Stew Recipe from Food Network
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Get Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes Recipe from Food Network