Search Results (1,336 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Your crock pot does the work and you get credit for all the amazing flavor.
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
cooking.nytimes.com
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
Ingredients: chicken, lemons
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Cucumber adds a refreshing flavor to these roast beef sandwiches spread with dill cream cheese.
cooking.nytimes.com
This recipe is by Alice Hart and takes 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot jam made from dates, honey, and apple cider vinegar.
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Beef roast is seared with seasonings and simmered in a slow cooker with an onion broth creating an easy pot roast for weeknight dinners.
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Get Roast Beef Sandwich with Watercress and Horseradish Mayonnaise Recipe from Food Network
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This pork loin roast recipe is stuffed with bread, fennel, apple, and prosciutto.
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Get Roast Prime Rib of Beef with Yorkshire Pudding Recipe from Food Network