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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Curry powder is the star ingredient in the basting sauce for this delicious, spicy rib roast recipe.
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This ribs recipe calls for country-style ribs to be simmered in a sauce before hitting the grill.
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These turkey wings are seasoned with Bell's® seasoning, topped with garlic and onion, then cooked low and slow for moist, tender meat.
www.delish.com
There is never a bad time for chef Pierre Schaedelin's slow-cooked ribs recipe.
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
www.delish.com
This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompaniment to a simple protein.
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Get "Stuffed" Pork Chops with Sausage and Apricots Recipe from Food Network
www.chowhound.com
A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.
www.simplyrecipes.com
Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!
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Get Chicken Breast with Feta, Celery and Radish Salad Recipe from Food Network
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Beef ribs are boiled, then roasted in a tangy garlic and red wine sauce. The most unbelievable, easy to make beef ribs ever, man.