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After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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Get Caribbean Pepper Pot with Chicken and Shrimp Recipe from Food Network
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Get Short Rib Ragu with Pappardelle and Pecorino Romano Recipe from Food Network
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Get Sicilian Sweet and Sour Chicken Recipe from Food Network
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
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Farinata is a simple, comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.
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This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat.
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These almonds are coated with garlic, rosemary, kosher salt, and olive oil and baked to a savory finish. Delicious warm or cool, they pair well with Kalamata olives and feta cheese on an appetizer tray.
Ingredients: almonds, olive oil, cloves, rosemary, salt
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Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
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Get Cilantro Fries Recipe from Food Network
Ingredients: cilantro, garlic, potato, olive oil, salt