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cooking.nytimes.com
There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Get Low-Fat Clam Chowder Recipe from Food Network
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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 Coq au Vin Recipe from Food Network
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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Get Perfect Pinto Beans Recipe from Food Network
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Get Cilantro-Lime Rice Recipe from Food Network
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.