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cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
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Get Rigatoni with Spicy Shrimp Recipe from Food Network
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Delectable Creole flavor enhances every bite of this sizzling seafood mixed grill.
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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This sauce is an old standby for my Sunday dinners at home.
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Get Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe from Food Network
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Get Quick BBQ Sauce Recipe from Food Network
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Get Peach, Raspberry and Lime Sangria Recipe from Food Network