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Get Gravlax with Mustard Sauce Recipe from Food Network
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While the turkey is in the oven, get some rest — and make the gravy Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
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Get Mushroom Grits Quiche Recipe from Food Network
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Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Curry and chicken love each other, as is obvious with one bite of this sandwich.
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Poaching results in perfectly moist fish. The accompanying yogurt raita in this recipe is a classic accompaniment with an Indian flair.
cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
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Get Pan Roasted Beef Delmonico with Sweet Green Peppercorn Sauce and Browned Vegetables Recipe from Food Network
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Get AB's Beefy Broth Recipe from Food Network
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This yellow rice with peas and carrots gets its bright color from turmeric powder and is a quick and easy option for a weeknight side dish.
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Get Sauteed Vegetable Medley Recipe from Food Network
Ingredients: vegetables, butter, water