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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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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
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This soup is very easy to make and very delicious It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Arugula Endive Salad with White Wine Vinaigrette Recipe from Food Network
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Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.
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This is a creamy, tender and very tasty chicken dish. Cooking it in the slow cooker makes it so easy!
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When pairing beef with Cabernet, we usually serve a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well, too.