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cooking.nytimes.com
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich
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Get Slow-Cooked Scrambled Eggs with Goat Cheese Recipe from Food Network
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Get Creamy Cheddar Grits Recipe from Food Network
cooking.nytimes.com
This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cilantro Pesto Recipe from Food Network
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Instead of discarding excess sourdough starter, try using it in this recipe for sweet or savory golden crepes.
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These cookies have a mild licorice flavor.
Ingredients: flour, baking powder, salt, eggs, sugar, anise
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Get Seared Red and Black Pepper Crusted Tuna with Pineapple-Red Chile Sauce and Seasoned French Fries Recipe from Food Network
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Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill.
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No kneading or rolling is required to make these tasty, tender biscuits with sharp Cheddar cheese, scallions, and buttermilk.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Trader Joe's make a killer fresh pesto; brighten it up with roasted red peppers in this healthy pasta.