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cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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A savory bread pudding loaded with herbs and pecorino cheese.
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Use instant lemon pudding mix to make moist poppy seed muffins these muffins using this recipe.
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Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
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Get Turkey Breast "Porchetta" Recipe from Food Network
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French-style chicken skewers, flavored with citrus and olives.
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This cake is very easy to make and tastes wonderful. Yellow cake mix with poppy seeds added and flavored with almond extract.
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Get Beet and Blood Orange Salad Recipe from Food Network
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Get Sixteen Spice Smoked Chicken Recipe from Food Network
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A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.
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Use this gremolata to top Steven Satterfield's Chunky Tomato Soup.