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cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This old-fashioned brown gravy can be made with drippings from roast beef, pork, chicken, or even turkey. Always turns out wonderful.
Ingredients: pan drippings, flour, milk, water
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An adventurous drink, glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine for the holidays!
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A long simmer of tomatoes with ground beef and pork is wonderfully flavored with mushrooms, rosemary, oregano, thyme and a generous measure of red wine. This versatile sauce can be used in your favorite pasta dishes.
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This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
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Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
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Fresh berries are combined with flour, sugar and cinnamon, piled into a prepared crust, and dotted with butter. Then on goes the top crust, and the pie is slipped into a hot oven until the filling bubbles and the crust turns a golden brown.
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This Austrian recipe for cranberry relish uses a touch of orange-flavored liqueur.
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This shrimp boil recipe comes with a bonus dipping sauce recipe, using beer, lemon juice, and lime juice to make tasty shrimp and dip for your shrimp lovers.