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Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
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A recipe for the perfect matzo ball soup, with rich, long-simmered chicken broth and light, fluffy matzo balls.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Shape a cheese ball into a tree and coat it with fresh basil and parsley for a festive Christmas tree appetizer for your holiday party.
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Everyone knows about fried calamari, but pan-roasted is a different beast entirely This easy technique begins on the stovetop and finishes in a hot oven In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle
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Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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Get Malanga Fritters Recipe from Food Network
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...
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Farro is tossed with onion, tomatoes, garlic, basil, and capers in this authentic Italian grain salad that's perfect for a packed lunch.