Search Results (8,391 found)
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
www.chowhound.com
This Momofuku turnip pickle recipe from David Chang brines turnips, kombu, rice vinegar, sugar, and salt.
www.foodnetwork.com
Get Cucumber and Ginger Mignonette Recipe from Food Network
www.simplyrecipes.com
Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.
www.allrecipes.com
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
www.foodnetwork.com
Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
www.chowhound.com
Chicken coated in a Middle Eastern spice mix of nuts and herbs.
www.foodnetwork.com
Get Butternut Squash Slaw Recipe from Food Network
www.allrecipes.com
This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
www.allrecipes.com
Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
www.allrecipes.com
Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.