Search Results (2,164 found)
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Use real chicken fat (schmaltz) to make this chopped liver the best ever. Served with matzos, it makes a perfect seder appetizer.
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This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Momofuku chicken wings recipe from David Chang covers crispy chicken wings in a sweet-spicy sauce.
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Rolled oats provide additional texture in this whole wheat bread.
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Homemade chicken broth is easy to prepare and will enhance any soup recipe. Use immediately or freeze for later.
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Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
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Bacon fat, simple syrup, and molasses are cooked together to make these addictive candy caramels with a spicy kick from red pepper flakes.
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Blackberries are topped with gluten-free batter sweetened with coconut sugar in this gluten-free blackberry cobbler recipe ready in an hour.
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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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A fantastically rich and deeply flavorful spread of pork and pork fat with a few seasonings makes a wonderful old-time appetizer or small bite to enjoy on buttered toast.
Ingredients: pork fat, pork, onions, salt, allspice, water
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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A classic potato-leek soup recipe.
Ingredients: fat, sugar