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There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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A classic beef pierogies recipe.
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Get Schnitzel, Wiener-Style Recipe from Food Network
www.simplyrecipes.com
Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
www.delish.com
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa Recipe from Food Network
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Get Steak Tips Recipe from Food Network
www.simplyrecipes.com
Don't toss your broccoli stems! They're sweet and tender, and fantastic tossed with cabbage, carrots, and a tangy cranberry orange dressing for this delicious slaw.