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cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fava Bean Soup Recipe from Food Network
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Get Ragu Alla Bolognese Recipe from Food Network
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Get Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas Recipe from Food Network
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...
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Get Crab and Prosciutto-Stuffed Peppers Recipe from Food Network
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A creamy dressing of yogurt, mayonnaise, and lemon juice coats kale, onion, and raisins in this salad recipe.
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With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...