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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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Beets simmered with garlic, onion and cumin seed.
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Get Quick Pickles Recipe from Food Network
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!