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cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
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This simple vegetarian pasta combines the flavors of spring mushrooms, peas, and asparagus in a luscious creamy sauce.
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Get Sweet-Hot Cabbage Relish Recipe from Food Network
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Get Big Greek Gus Burger and Cucumber Salad Recipe from Food Network
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.
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Get Fried Chicken Sandwiches Recipe from Food Network
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
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Get Carpaccio of Raw Zucchini Recipe from Food Network
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Get Queen-of-the-Castle Sliders Recipe from Food Network
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Get Ham, Apple and Cheddar Sliders Recipe from Food Network
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This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.