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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Get Roasted Artichoke Hearts Provencal Recipe from Food Network
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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Recipe for Poached Peaches and Raspberries in Sauternes, as seen in the June 2005 issue of 'O, The Oprah Magazine.'
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I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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Get Butter Pie Crust Recipe from Food Network
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This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.
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These pickles use apple cider vinegar, celery seed, turmeric, and mustard seed and need 2 weeks in the jar.