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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
www.chowhound.com
The other night I had the privilege of eating this amazing gluten free salad at Frasca, a fabulous restaurant in downtown Boulder. Their salad however, had salami...
Ingredients: radicchio, apple, walnuts
cooking.nytimes.com
This is an adaptation of a classic cabbage dish that I never tire of The cabbage cooks for a long time, until it is very tender and sweet I like to serve this with bulgur, or as a side dish with just about anything
www.allrecipes.com
Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It's great for all meats, but best on pork.
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Throw the chicken on the barbecue and baste with an emulsion of oil, seasonings and vinegar for a zesty summer entree.
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This simple pork roast is topped with a tangy maple syrup, Dijon mustard, soy sauce, and cider vinegar glaze. It's perfect for a special occasion.
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This marinade with Worcestershire sauce, soy sauce, and vinegar is intended for pork chops, but also works on beef and chicken.
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Cabbage and onions are sauteed in bacon grease, and served with a splash of vinegar, for a tangy, hearty dish that will surprise you.
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Get Jacqui Malouf Grandma Goodwitch's Green Goddess Recipe from Food Network