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This hearty one-pot dish will satisfy even the pickiest mouths! Regarding the meat choices, any type will do. I prefer bison (buffalo) because its so lean and...
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Try Chef John's version of the turkey sandwich invented by The Brown Hotel in Louisville, Kentucky. It'll help you absorb your bourbon in the most delicious way possible.
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Unique but addictive cookies. The version here is the latest, and so far, most definitive one I have made, but requires another somewhat hard-to-find ingredient...
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Get JKL Pesto Pork and Veggie Roast Recipe from Food Network
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Zucchini, onions, and bell peppers are simmered in a tomato-based sauce creating a zucchini "ratatouille"; serve alongside polenta.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeños.
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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.
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Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network