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cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Get Tagine of Lamb Stracotto with Spring Onions Recipe from Food Network
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick Chicken Mole in Tortillas Recipe from Food Network
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Get Quick Chicken Mole in Tortillas Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help