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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
cooking.nytimes.com
Port is one of David Wondrich's favorite cocktail ingredients, along with sherry “One of the easiest ways to come up with new cocktails is simple substitution, port for vermouth, for example," he said "Equivalent proof, but new textures and flavors.” By port, Mr
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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
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Get Mutton Stew Recipe from Food Network
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Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor.
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Get Steak With Blue Cheese Potatoes Recipe from Food Network
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Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish.
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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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Get Veal Piccata Recipe from Food Network