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Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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This easy and flavourful salad is perfect for a hearty lunch or a light dinner.
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
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In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in elote, an irresistible Mexican corn-on-the-cob street snack.
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Get the flavors of Mexican grilled corn without having to heat up the grill!
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Get Roasted Corn with Chili Lime Butter Recipe from Food Network
Ingredients: corn, butter, chili powder, lime
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Get Grilled Corn and Poblano Potato Salad Recipe from Food Network
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Get Mexican "Street Corn" Fajitas Cheat Sheet Recipe from Food Network
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Get Sage Creamed Corn Bruschetta with Prosciutto Recipe from Food Network
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This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.