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cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Make a Sloppy Joes recipe for an easy weeknight comfort food meal. Add seasonings with Worcestershire and tomato sauce, simmer until the flavors concentrate into...
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Top this recipe for beef braised in red wine with tart diced apples that've been tossed with lemon zest, parsley, and olive oil.
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
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Get Yassa Chicken with Stewed Tomatoes Recipe from Food Network
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Get The Smoke Daddy Beans Recipe from Food Network