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Get Coq au Vin Recipe from Food Network
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Pork steaks are marinated for a full day before grilling in this traditional German recipe. For another traditional touch, pour some beer over the steaks while grilling. Don't forget to shout, 'Prosit!'
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A rich and creamy traditional Italian pasta sauce made with walnuts, cream, Pecorino Romano cheese, and fresh herbs. Toss with your favorite pasta.
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Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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Get Chicken with Wild Mushrooms Recipe from Food Network
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Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.
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This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!
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This is one of my mind bending recipes...yummy...smiles..