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This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
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Get Cowboy Fruit Salad Recipe from Food Network
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Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson’s Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn It’s the only place to stay on Cumberland Island, the largest barrier island off Georgia’s coast The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
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These homemade marinated artichoke hearts are simple to prepare and much more affordable than the store-bought version.
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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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A rich, creamy soup made with crawfish will make your Mardi Gras meal special.
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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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This Momofuku beet pickle recipe from David Chang brines beets, rice vinegar, kombu, sugar, and salt.
Ingredients: beets, kombu, rice vinegar, sugar, water, salt