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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
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This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
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The sweetness and juicy texture of watermelon is set off with chunks of ripe tomato, sweet onion, and a tangy balsamic dressing in this salad that is great served cold.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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This surprising blend of watermelon, feta cheese, and red onion dressed in a homemade balsamic vinaigrette is a hit at picnics and potlucks.
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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
www.delish.com
Chili's breaking up with cornbread and we aren't mad about it.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.