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cooking.nytimes.com
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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Orange bitters add a hint of citrus flavor and round out any cocktail.
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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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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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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The perfect accompaniment for a Gibson martini.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
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I'm still on my grape seed flour kick and made these yummy Gluten Free Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination...
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Get Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing Recipe from Food Network
cooking.nytimes.com
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn Surprisingly, the skin becomes soft, smoky and entirely edible (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth