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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
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A piquant marinade makes elegant Cornish game hens a treat to grill.
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This is potato salad the old-fashioned way, with eggs, celery and relish.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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Get Bratwurst and Knockwurst with Rye Toast Points Recipe from Food Network
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Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
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Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
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Homemade flour tortillas are tasty and simple to make. You'll need salt, water, shortening, a cast-iron skillet and a food processor for this recipe.
Ingredients: salt, water, flour, shortening
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This is a quick side dish which is healthy and very inexpensive. I love it with some pork tenderloin or some grilled chicken. It is a great alternative to rice...