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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Get Pork and Potato Empanadas with Charred Tomatillo Sauce Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.