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An easy, healthy recipe for grilled salmon with a chile-garlic marinade. A sauce of Mexican crema, lime, cilantro, and green onions is served alongside.
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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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Get Easy Ranch Dip Recipe from Food Network
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Get Rabbit with Anchovies and Capers Recipe from Food Network
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A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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Beef sirloin is threaded onto kabobs with mushrooms and green pepper, then grilled with an herb-seasoned basting sauce.
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Get Perfect Pinto Beans Recipe from Food Network
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.