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A whole veal roast stuffed with goat cheese is a great way to feed a group. To give the braising liquid a richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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Get Farro with Coarse Pesto Recipe from Food Network
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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Get Crawfish Etouffee Recipe from Food Network
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These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Ingredients: zucchini, eggs, herbs, cumin, breadcrumbs
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Your new favorite dip for chips and vegetables has arrived. Cream cheese and sour cream are the base for chopped dill pickles in this recipe.
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Swiss cheese tops these mushrooms stuffed with a creamy mixture flavored with onion and parsley.
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Get Roasted Carrots Recipe from Food Network
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Get Fried Chicken Salad Recipe from Food Network
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Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Get Haddock Fish Sandwich Recipe from Food Network