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This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold
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Grilled chicken and tomatoes with lime butter.
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Get Braised Short Ribs Recipe from Food Network
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Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Get Moroccan Harissa Chicken Wings Recipe from Food Network
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A perfect grilled cheese with our favorite pork tenderloin added. This tasty sandwich will be sure to leave your mouth watering for more.
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ever since my bout with a chest cold earlier this week i have been majorly craving garlic, and there's a good reason why. garlic is a natural antibiotic. after...
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Get Oven Dried Tomatoes with Artichoke Paste Recipe from Food Network
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Get Veronica's Potato Salad Recipe from Food Network
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Make sure you're careful in removing all the skin and pith of the grapefruit so you get a perfect bite of citrus to offset the onion and smoky shrimp.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.