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Get Italian Bread and Cabbage Soup with Sage Butter Recipe from Food Network
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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
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Get Toasty Bacon-Berry PB and J Recipe from Food Network
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This easy recipe can be made in a saucepan, Dutch oven or slow cooker The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Ingredients: pork, red wine, water, carrots, cloves, butter
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Wheat and rye flour, cocoa powder, and molasses are baked together creating a perfect pumpernickel bread. Serve with honey butter.
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Get Tangerine Chicken Under a Brick Recipe from Food Network