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In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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Originally written during the Italian Renaissance, this ravioli recipe called for a hog's tripe or calf's head filling. To modernize the dish, culinary historian Cathy Kaufman substitutes shiitake mushrooms, which have a similar texture to tripe, but a mo
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Slice this thick meat pie and discover layers of Italian sausage, salami, sliced ham, hard-cooked eggs, and Italian cheeses encased in a tender pastry crust.
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Get White Water Clams with Beer and Orange Broth Recipe from Food Network
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This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as flavorful.
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Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.
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Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise
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These amazing, light, and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.
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Get Turkey Tetrazzini Recipe from Food Network
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.