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Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
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Simply elegant and so easy to make, this is great as a last course, a palate cleanser, or a cocktail for your holiday parties.
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A long braise and a savory rub make short ribs meltingly tender.
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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Get Hawaiian Burgers Recipe from Food Network
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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Tri tip is seasoned with a mixture of thyme, basil, marjoram, mustard, and red wine to produce a simple and delicious roast.
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Get Baked Artichokes with Gorgonzola and Herbs Recipe from Food Network
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"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water, and yogurt.
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A hot toddy recipe with unfiltered apple cider, dark rum, and Fernet-Branca, with lemon juice, angostura bitters, and honey syrup.
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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Get Cornbread Stuffing with Herb Butter Recipe from Food Network