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cooking.nytimes.com
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand The local lamb is also a good deal.
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Get Tomato Soup Recipe from Food Network
www.allrecipes.com
This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
cooking.nytimes.com
An irresistible tiki classic, and an occasion to pull out the paper umbrellas Just beware of brain freeze.
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Get Mushroom Casserole Recipe from Food Network
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Recipe courtesy of The Bazaar by Jose Andres , Los Angeles, CA, www.thebazaar.com. Created by mixologist and beverage director Lucas Paya.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Mandy Heaston.
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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
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This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.