Search Results (12,180 found)
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The starch-rich pasta boiling water creates a delicious sauce with the cheese, butter and bacon drippings.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located...
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
cooking.nytimes.com
There is no better, more reliable restaurant dish than steak frites It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks
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Get Flank Steak Stir-Fry Recipe from Food Network
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Get Cassis Bonbon Sandwich Recipe from Food Network
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A classic creamy mushroom-potato gratin recipe.