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cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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This gluten-free, low-carb, and paleo-friendly 'meatza' uses ground beef as a crust! It is perfect for those who crave pizza but cannot eat bread or want to cut down on some carbs.
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Green tomatoes are tossed in a soy sauce-based dressing and baked, creating a flavorful side dish featuring green tomatoes without frying.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
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Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.
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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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Get Pork with Sweet Onion Marmellata Recipe from Food Network
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Potatoes and onion grated, combined with eggs and pancake mix, and cooked just like breakfast pancakes. Excellent when served with warm sour cream.