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This is adapted from a Richard Olney recipe Even in winter it is possible to find turnips that are not fibrous or spongy (Those, Mr
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Beef stew meat is combined in a slow cooker with paprika, teriyaki sauce, onion, carrots, celery, potatoes and mushrooms in this thick stew.
cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
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Get Quick Pickles Recipe from Food Network
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Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley, and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.