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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
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This heart-healthy recipe for turkey meatloaf, courtesy of Dr. Brent Ridge, is used to make both Martha's and Kathleen Turner's turkey meatloaf sandwiches.
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Get Falafel Recipe from Food Network
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Classic French preparation of rabbit, braised in white wine with shallots and prunes.
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An intensely rich and brothy beef soup with turnips and carrots.
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An easy slow cooker split pea soup recipe.