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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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A pressure cooker is the secret to this faster chicken stock! Get all of the long-simmered flavor without the hours-long cooking.
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This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Brisket Recipe from Food Network
Ingredients: brisket, oil, onions, cloves, peppercorns
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Get Steakhouse Steaks Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
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For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander Generally, the smaller the cucumbers, the more crisp the pickles will be I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
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Artichokes cooked with olive oil and lemon.
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Get Corned Beef Recipe from Food Network
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Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis