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Get Quail Wellington Recipe from Food Network
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A delicious twist on a classic dish.
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This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
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Get Quinoa and Herb Crusted Lamb Recipe from Food Network
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Canned tomatoes are pureed then simmered with Cheddar and herbs for an easy, cheesy tomato soup.
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Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine.
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This recipe uses the same technique used to make duck confit.
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Get Stracotto (Pot Roast) with Porcini Mushrooms Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
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Get Braised Short Ribs Recipe from Food Network