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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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A chunky version of salsa verde.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
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Lean ground bison stands in for beef in this easy chili.
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Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.
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Get Baked Meyer Lemon Fries Recipe from Food Network
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.