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Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965
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Get Tom's Green Beans with Shallots Recipe from Food Network
Get Tom's Green Beans with Shallots Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is like having potato salad and deviled eggs all in one dish. It was a favorite at our family barbeques.
This is like having potato salad and deviled eggs all in one dish. It was a favorite at our family barbeques.
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Get Baked Salmon with Honey Mustard Sauce Recipe from Food Network
Get Baked Salmon with Honey Mustard Sauce Recipe from Food Network
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Get Soppressata and Cheese in Puff Pastry Recipe from Food Network
Get Soppressata and Cheese in Puff Pastry Recipe from Food Network
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Get Mustard-Maple Roasted Salmon Recipe from Food Network
Get Mustard-Maple Roasted Salmon Recipe from Food Network
www.chowhound.com
This French recipe is called a mimosa because the finished dish of hard-boiled egg adorning asparagus spears resembles the white-and-yellow flower.
This French recipe is called a mimosa because the finished dish of hard-boiled egg adorning asparagus spears resembles the white-and-yellow flower.
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Very easy appetizer. Absolutely delicious.
Very easy appetizer. Absolutely delicious.
cooking.nytimes.com
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork Brown the whole tenderloin Let it rest for a few minutes, so the meat firms up a bit
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork Brown the whole tenderloin Let it rest for a few minutes, so the meat firms up a bit
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Get Pretzel-Crusted Chicken Skewers Recipe from Food Network
Get Pretzel-Crusted Chicken Skewers Recipe from Food Network
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Get Roast Beef with Potatoes and Green Peppercorns Recipe from Food Network
Get Roast Beef with Potatoes and Green Peppercorns Recipe from Food Network