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Rich, tender ribs complemented by a fresh, slightly bitter salad.
www.simplyrecipes.com
Crown rib roast of pork with an apple and Italian sausage stuffing.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
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This is a crab salad made with a bread filler.
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Creamy buttermilk coleslaw that is easy and quick.
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Beef short ribs are given a long, slow soak in a sweet, garlicky soy marinade flavored with black pepper, sesame oil, and plum wine, then grilled to a dark mahogany color for an authentic Korean taste.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
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This is a Polish way of making chicken stock. It is very rich because of the stewing hen. A stewing hen is an older chicken, therefore it is much richer tasting than fryers, roasters, etc. It is a clear, rich broth that I fed to my children. They still ask for it when they are feeling sick. It is truly the Polish cure for anything when you're feeling down and out. You can also use this clarified soup as a base for chicken noodle soup.
Ingredients: chicken, celery, onions
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.