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This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
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A Dutch apple pie recipe with a flaky crust, a sweet apple filling, and a crunchy walnut streusel topping.
cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
cooking.nytimes.com
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken
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In this easy BBQ baby back ribs recipe, the ribs are rubbed with spices, cooked in the oven, and finished on the grill with a tangy homemade barbecue sauce.
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Make a Sloppy Joes recipe for an easy weeknight comfort food meal. Add seasonings with Worcestershire and tomato sauce, simmer until the flavors concentrate into...
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All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.
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Get Spiced Beef Brisket with Smokey BBQ Sauce (Texas) Recipe from Food Network
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Get Red Velvet Whoopie Pies Recipe from Food Network
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Get Cape Cod Chopped Salad Recipe from Food Network