Search Results (184 found)
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rillete Recipe from Food Network
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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
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I have tried for quite a while to come up with a sauce for roast beef. The addition of Splenda gives this sauce the taste I was looking for.
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A quick hors d’oeuvre or light meal.
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Get 'Shepherd's Pie' with Asian Braised Duck Recipe from Food Network
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Get Whole Duck with Green Peppercorn Glaze Recipe from Food Network