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I love to fool around in the kitchen and I came up with this flatbread pizza and my parents love it.
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Sauteed pork chops are baked over a comfy nest of hashbrown potatoes and Cheddar cheese in a sour cream sauce, with some crunchy onion rings thrown in to keep things interesting. Add some green beans and you have a warm and homey one-dish meal.
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This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
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A classic teriyaki salmon recipe, cooked on the grill.
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
cooking.nytimes.com
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
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Pumpkin seeds are simmered in a sweet whiskey mixture before going into the oven to toast.
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A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious.
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Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.
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