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A quick hors d’oeuvre or light meal.
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Get 'Shepherd's Pie' with Asian Braised Duck Recipe from Food Network
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Get Whole Duck with Green Peppercorn Glaze Recipe from Food Network
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce, and tomato sandwich.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This beautiful dessert acts as a gorgeous centerpiece on your holiday table.
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Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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I have used this recipe for Italian Nachos and it is always a favorite as a appetizer before any Italian dinner or cocktail party.