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Get Grilled Salmon with Grits and Fresh Vegetables Recipe from Food Network
cooking.nytimes.com
Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding) It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style
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A twist on the classic Negroni cocktail that substitutes Cynar for the Campari.
Ingredients: gin, vermouth, cynar
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
cooking.nytimes.com
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside This salad is meant to be served at room temperature
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Mashed sweet potatoes are mixed with goat cheese, butter, sage, and paprika for a savory twist on the traditional Thanksgiving side dish.
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Roasted sweet potatoes with crisp bacon and the mellow sweetness of caramelized onion are glazed with pure maple syrup for a holiday side dish they'll talk about for days.
cooking.nytimes.com
In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
www.simplyrecipes.com
Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans.
cooking.nytimes.com
Cornbread dressing is an intensely personal thing In the American South, at least, everybody’s grandmother had a recipe, and everyone knows just how it should be made This is a base model with a few variations