Search Results (553 found)
cooking.nytimes.com
At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional beer This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.
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Get 3-Peppercorn Bison with Tennessee Whiskey Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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This a quick and easy bisque to make. I wouldn't call it the best for those who are calorie concious but I don't make it very often and when I do, I use as just...
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Asparagus spears and scallops are given a quick sear, then placed on a spinach salad with a homemade balsamic vinaigrette in this quick and elegant recipe.
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Get "A Bologna" - Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad Recipe from Food Network
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Get Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette Recipe from Food Network
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Get A Great Seafood Burger Recipe from Food Network
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Get "Drunken Shrimp Style" Quick Marinade Recipe from Food Network