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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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Get Crab Cake Sandwiches with Oyster-Cracker Breading Recipe from Food Network
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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Get Jerk Chicken Recipe from Food Network
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.