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cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them
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Make beautifully caramelized onions in your slow cooker with this easy recipe. Ideal for soups, burgers, omelets, pizzas, and more.
Ingredients: butter, onions, salt
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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Grilled sweet Italian sausages, bell peppers and red onions, with a honey balsamic glaze, served over a bed of baby arugula
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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Classic vanilla-flavored tapioca pudding is made with very little hassle in a slow cooker using this simple recipe.
Ingredients: milk, sugar, pearl tapioca, eggs, vanilla
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish.
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Oyster mushrooms are simmered in butter and cream and tossed with pasta, parsley, and Parmesan cheese in this quick and easy weeknight dish.
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The healthiest fried rice there ever was.
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Highly flavorful beef bouillon soup made from beef oxtails.
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A great Southern okra dish made with andouille sausage, corn, tomatoes, onions, and celery.