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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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In my family we eat rice frequently. Most of the time I cook plain rice or fried rice. Today I tried to add a twist and decided to try lemon grass rice. I had...
www.allrecipes.com
Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.
cooking.nytimes.com
In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread Make sure to cook the chicken skin until it turns nut brown — that’s what gives the fat its fried chicken flavor While you could use schmaltz in place of rendering the fat yourself, the flavor won’t be quite the same because schmaltz usually includes onions in the rendering
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A simple recipe for steamed artichokes accompanied by a tangy and easy green-garlic aioli for dipping.
www.allrecipes.com
Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
www.simplyrecipes.com
Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Salmon, lentils and bacon-a near perfect trinity of protein.
www.allrecipes.com
Flavorful beef skewers, made with ground beef, onions, and raisins, and seasoned with cayenne pepper, cinnamon, coriander, and nutmeg. Mix together the ingredients while the grill is heating up, and this dish can be on the table within 45 minutes.