Search Results (991 found)
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This recipe is by Daniel Patterson and takes 30 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it extra crisp.
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This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
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These flavorful Korean-style short ribs have an Asian pear-spiked marinade.
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A classic roast turkey recipe with rich herb gravy.
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This is a great way to use up day-old bread.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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My husband and I love to indulge in special 'date nights', which always include a fun movie, a bottle of wine, nibbles, and his fabulous fondues. I help by preparing the accoutrements to his masterpieces. This is by far the best creation yet!
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Soaked overnight in a zingy marinade of soy sauce, sherry, honey, garlic and ginger, this sweet and tender roast pork makes a mouth-watering meal. Cook the marinade with a bit of cornstarch until it thickens, and serve it as the perfect sauce on the side.
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.