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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet “The burger was its own eureka,” she wrote “Half beef, half pork, it stayed uncannily moist despite being cooked through
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Ground ham and beef are baked with a brown sugar glaze, making a delicious and easy main dish. This recipe was a favorite in my catering and restaurant business. Ground ham, ground beef, eggs, bread, brown sugar and mustard.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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Tender bay scallops are cooked quickly in a tasty sauce of garlic, onion, white wine, chicken broth and Romano cheese. Toss fresh green parsley into the mix and pour over cooked linguine. Serve with a sprinkling of Romano cheese.
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Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
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Chef John's recipe for chicken Marsala with mushrooms is quick, simple, and delicious.
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Get Parmesan Arugula Dumplings Recipe from Food Network
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Get Braised Chicken with Mushrooms and Almonds Recipe from Food Network
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Get Udon Noodles with Lemon Grass Clam Broth Recipe from Food Network
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Get Fairfield Flounder Fillets and Legal Sauce Recipe from Food Network
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Red potatoes are combined with blue cheese, crispy bacon, and green beans, creating a creamy and flavorful potato salad everyone will enjoy.