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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This beautiful bird was served at the Obama inaugural lunch.
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Here's a special holiday meal just right for two. A Cornish game hen is stuffed with wild rice and mushrooms, then roasted with seasonings and butter. The hen is ready in less than 1 hour of baking time.
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The crunchy bottom takes rice to a new level.
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Get Grilled Boudin and Creole Mustard Recipe from Food Network
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
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Get delicious spareribs in 5 hours using a slow cooker and this recipe.
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This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation.