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Get Stuffed Crown Roast of Pork Recipe from Food Network
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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Get Fall Stir-Fry Recipe from Food Network
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This traditional spaghetti alla carbonara uses guanciale, eggs, and Pecorino-Romano cheese for an authentic Italian meal everyone loves.
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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
cooking.nytimes.com
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said
Ingredients: eggs, milk, flour, salt, beef
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Buttered savoy cabbage cooks with onions and kielbasa until tender. Pierogies are first boiled, then pan fried until golden brown before being stirred into the cabbage.
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Get Baked Gruyere and Sausage Omelet Recipe from Food Network
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Smoky chicken sausage, warm spices, and sweet raisins and almonds combine to make this fragrant, North African-inspired dish.
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Lemon brightens up this pasta dish packed with veggies and smoked chicken sausage.
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Zucchini get a light and tasty stuffing of Italian chicken sausage, sweet onion, tomato, and Parmesan cheese before being baked.