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Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!
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This is a Swedish cardamom bread adorned with candied cherries, citron and golden raisins.
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Raw vegan crackers have a tangy flavor reminiscent of cheese from cashews, flaxseeds, red bell pepper, and lemon juice. The combination is dehydrated to make a crisp cracker.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network
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Get Chicken Milanese with Escarole Salad and Pickled Red Onions Recipe from Food Network
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Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
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Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.
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Just top chicken tenderloins with melted butter and stuffing mix for the easiest chicken you will ever bake.