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cooking.nytimes.com
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme.
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
cooking.nytimes.com
Minestrone doesn't have to be a long-simmering project Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables
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Make every weekday taste like Sunday with Morningstar Farms® Veggie Sausage Links, green onions, eggs, and Swiss cheese.
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Get Turkey Gravy Recipe from Food Network
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This versatile baked egg and kale dish can be served as a savory breakfast dish or as a main dish at dinner.
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Get Sirloin Steak with Mushroom Marsala Sauce Recipe from Food Network
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Fry or grill this Cypriot-style cheese and serve with a Greek salad and crusty bread for a complete meal.