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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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An easy recipe for spicy red radishes pickled in red wine vinegar, sugar, mustard, coriander seeds, and peppercorns.
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Exotic, floral, and spicy, this syrup brings out a new dimension of black pepper.
Ingredients: water, sugar, black peppercorns
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Sichuan peppercorns and chile oil are the secret behind the spice in this noodle dish.
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce, soy sauce, and roasted garlic, with toasted black peppercorns.
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Get Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese Recipe from Food Network
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Get Saumon Marine a l'Aneth Recipe from Food Network
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Get Turkey Pastrami Recipe from Food Network
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This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.