Search Results (5,913 found)
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
A classic dish to warm up a chilly crowd.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
www.foodnetwork.com
Get Slow Cooker Pot Roast Recipe from Food Network
www.allrecipes.com
Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Get Roasted Lamb Chops with Harissa Recipe from Food Network
www.allrecipes.com
This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!
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Get Smash - Spicy Pork Meatballs with Spicy Pork Sauce Recipe from Food Network