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An easy carrot recipe with a rich, tangy sauce balanced by the flavors of butter, brown sugar, Dijon mustard, and white wine vinegar.
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Spicy steamed mussels in white wine and tomato juice.
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Get Black Bean Burgers Recipe from Food Network
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Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000 It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe Ms
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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Save money by making cold brew coffee concentrate at home; add as much creamer, simple syrup, and ice to each cup as you like!
Ingredients: coffee, water, sugar, ice, syrup
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Asparagus Artichoke Salad! A light springtime salad of grilled or roasted asparagus with marinated artichoke hearts and cherry tomatoes.
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Perfect as a hearty and comforting soup for any chilly night, these pumpkin bowls add a touch of holiday fun to any meal.
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Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network