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cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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I am an accomplished Thai cuisine cook and an up and coming authentic Chinese cook. I lived in Bangkok Thailand for over 5 years so I am very familiar with how...
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Grandma Gloria “Gigi” Smith shares her special casserole recipe with her granddaughter Olivia in our Cooking with Grandma video.
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Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep-fry.
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This delicious traditional tabbouleh is a fantastic way to use your summer garden harvest!
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This dish of oysters marinated in olive oil, lemon juice, tomatoes, soy sauce and sugar, makes for a great appetizer. This dish is also great with raw shrimp, scallops, or fish.
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A "No Country For Old Men" Best Picture Entree inspired dish; taken from The 99 Cent Chef's Oscar Special video short. All ingredients are from The 99 Cent Store...
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Oaty cookies with three flavors of chips and pecans.