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cooking.nytimes.com
Want to work more carrots into your diet Make up a batch of grated carrot salad every week Standard fare in French cafes and charcuteries, this salad keeps well
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An easy baked pork chop recipe that produces a brown crust and a juicy center.
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Get Quick Fruit Compote Recipe from Food Network
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Get "Really" Onion Dip Recipe from Food Network
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Get Watermelon-Strawberry Sangria Recipe from Food Network
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Get Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction Recipe from Food Network
cooking.nytimes.com
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich
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I make this dish for guests when I am low on time. Everyone always raves about it! This is great served over cooked pasta of your choice.
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A garlic and mango salsa tops grilled chicken breasts in this recipe for the perfect barbequed meal!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.
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For a more interesting stock, use the bones from several different types of fish.