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Get Beet Salad with Watercress Drizzle Recipe from Food Network
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Get Rabbit with Anchovies and Capers Recipe from Food Network
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
cooking.nytimes.com
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
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Beating and folding the egg whites into this apple noodle dish gives it an airy texture. Cinnamon and golden raisins are dotted throughout this sweet casserole.
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
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Enjoy this Five Onion Soup with Crispy Shallots and Fresh Chives recipe with ingredients and easy step-by-step directions from Chowhound.
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Roasted almonds are coated in a honey glaze and lightly salted for a savory sweet snack any time of the year.
Ingredients: almonds, sugar, salt, honey, water, almond oil
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These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.
Ingredients: shortening, sugar, eggs, rosewater, flour, salt