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cooking.nytimes.com
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
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Get Turkey Breast with Oyster Stuffing Recipe from Food Network
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This classic French beef stew recipe from Tyler Florence has braised beef, mushrooms, and pearl onions in a rich red wine sauce.
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Get Stuffed Crown Roast of Pork Recipe from Food Network
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Get Buffalo Tenderloin with Teton Black Bar-B-Que Sauce Recipe from Food Network
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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Recipe courtesy of Jeff O'Neill From the show Oprah's Top Picks for Summer Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald...
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This isn't your average stuffing. Brandy, dried cranberries, and sweet potatoes offer the perfect contrast to the savory sausage and cornbread stuffing.
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Get Cornbread Stuffing With Shrimp and Ham Recipe from Food Network
cooking.nytimes.com
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.