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cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network
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Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
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This quick one-pot spaghetti dish is the perfect choice for a mid-week dinner. Everything is cooked at once in one pot, and dinner is on the table in less than 45 minutes.
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Get Roasted Onion and Smoked Chile Oyster Sauce Recipe from Food Network
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Get Grilled Pickles with Dill Mustard Dipping Sauce Recipe from Food Network