Search Results (21,528 found)
cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
www.allrecipes.com
Sweet and spicy barbecued spareribs with a touch of rum.
www.simplyrecipes.com
Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.
www.allrecipes.com
These homemade marinated artichoke hearts are simple to prepare and much more affordable than the store-bought version.
www.allrecipes.com
The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
www.delish.com
We can't think of a better way to eat your greens; this fresh and tangy salad is topped with a creamy avocado buttermilk dressing.
www.simplyrecipes.com
Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
www.allrecipes.com
With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
www.allrecipes.com
Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
www.allrecipes.com
This quick and easy recipe for coleslaw contains almonds, cranberries, celery, peppers, and onions.