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This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
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This recipe calls for lots of crumbled, maple-flavored bacon, chopped broccoli, red and green onion, red grapes and toasted almonds. Everything is then tossed with a sweet mayonnaise and vinegar dressing.
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Get Tea Smoked Duck Recipe from Food Network
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Pressure-cooking goat meat significantly cuts down the cooking time in this easy, spicy Indian curry made with plenty of black pepper.
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A healthy red pepper hummus recipe.
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Normally baking potatoes like Idahos or Russetts are used for mashed potatoes, but it's OK to break the rules.
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This sauce is served at the Inn at Little Washington with its signature dish, "Filet Mignon" of Rare Tuna.
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Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
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Get Peach Salsa Recipe from Food Network
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A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Ingredients: currants, water, sugar, pectin
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.