Search Results (31,206 found)
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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
www.allrecipes.com
Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.
Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.
www.allrecipes.com
Mini rolls are filled with seared sirloin, provolone, pickled peppers, and sauteed onions in Chef John's easy slider version of the Philly cheesesteak.
Mini rolls are filled with seared sirloin, provolone, pickled peppers, and sauteed onions in Chef John's easy slider version of the Philly cheesesteak.
Ingredients:
olive oil, sirloin steaks, black pepper, cayenne pepper, onion, sandwich rolls, pickled peppers, cream cheese, provolone cheese, salt
www.delish.com
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.
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.
Ingredients:
coriander seeds, orange peel, brown sugar, chile, garlic powder, onion powder, short ribs, ribs, spareribs, pepper jelly, white miso, lemon juice, sriracha
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Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
www.chowhound.com
A traditional blend of herbs found in French, and especially Provençal, cooking.
A traditional blend of herbs found in French, and especially Provençal, cooking.
Ingredients:
thyme, tarragon, savory, orange, fennel seeds, celery seeds, lavender buds, white pepper, bay leaf
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
Ingredients:
white corn, black beans, tomatoes, red bell pepper, red onion, cilantro, lime juice, white tequila
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Get Barbequed Tofu Recipe from Food Network
Get Barbequed Tofu Recipe from Food Network
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
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Get Baked Brie Pasta Recipe from Food Network
Get Baked Brie Pasta Recipe from Food Network
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Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
Ingredients:
butter, cloves, thyme, heavy cream, chives, white wine vinegar, tarragon, rainbow trout
cooking.nytimes.com
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, olive oil, leek white, thyme leaves, egg whites, pecorino, baby arugula, salad green