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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
www.delish.com
During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
www.allrecipes.com
Orange slices, red onion, and black olives are simply dressed in this tangy salad.
www.foodnetwork.com
Get Capone's Garlic Artichoke Cheese Spread Recipe from Food Network
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Get Grilled Chicken with Alabama White Barbecue Sauce Recipe from Food Network
www.allrecipes.com
Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
www.chowhound.com
A sophisticated cocktail recipe made with sherry, orange, gin, Lillet Blanc, and a dash of angostura bitters.
www.allrecipes.com
This is a very simple recipe for cinnamon-flavored croutons. They are delicious with a salad that includes fresh fruit, such as pears or strawberries!
Ingredients: butter, bread, cinnamon sugar
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
www.allrecipes.com
If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
www.allrecipes.com
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Ingredients: flour, yeast, salt, water, cornmeal, egg white