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cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slices of Hillshire Farm® smoked sausage are simmered in tomato sauce with onions and peppers, spooned into hoagie buns, and baked with shredded mozzarella cheese.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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White wine gives this French onion soup a lovely flavor and aroma. It is served in bowls between toasted French bread slices and Swiss cheese.
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Cornmeal gives these deep-fried onion rings a bit of crunch with their crispness in a zesty breading with authentic Southern flair.
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These homemade onion rings are battered, breaded, and then fried to crispy perfection in an air fryer.
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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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Plenty of garlic and melted Italian cheeses taste wonderful on pieces of sliced French bread.
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Get French Onion Soup Burger Recipe from Food Network