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Get Monster Muffaletta Recipe from Food Network
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kielbasa in Polish Sauce Recipe from Food Network
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Get Spicy Roasted Olives Recipe from Food Network
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These deviled eggs have a creamy filling flavored with Greek yogurt and mustard, plus a savory sprinkling of everything bagel seasoning on top.
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Ramen noodles, sliced almonds, raisins, and broccoli slaw come together for a crunchy and refreshing picnic salad.
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You'll find the traditional flavors of Filipino Chicken Adobo in this updated recipe.
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Get Galway Bay Coleslaw Recipe from Food Network