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cooking.nytimes.com
This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Daube of Beef Short Ribs with Horseradish Potato Puree Recipe from Food Network
www.chowhound.com
Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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Get Crawfish Boil Recipe from Food Network
cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
www.allrecipes.com
The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.