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These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor.
cooking.nytimes.com
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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Popped popcorn coated with creamy, cheesy dressing, studded with crunchy veggies and sprinkled with bacon: What more could a kid ask for?
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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Roasted poblano peppers are added to a traditional corn pudding recipe, creating a deliciously smoky side dish.
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Get Turkey Confit Recipe from Food Network
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This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smashed Potatoes with Garlic Oil Recipe from Food Network
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Get Garlic and Celery Root Mashed Spuds Recipe from Food Network
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Get Sour Cream Scrambled Eggs Recipe from Food Network
Ingredients: sour cream, eggs, butter, chives
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.