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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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Juices from the browned pork chops seep into the bread pudding, flavoring it as it bakes. We used one-inch-thick chops here. If yours are thicker, put them in the oven sooner rather than cooking the bread pudding longer, so the eggs don't curdle.
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Get Veal Ragu with Campanelle Recipe from Food Network
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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The earthy, mild onion flavor of leeks combined with the spicy kick of mustard greens braised in buttered chicken broth makes for a simple, quick, and tasty side dish.
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There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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Get Kale, Mushroom and Cranberry Tart Recipe from Food Network