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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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This recipe for baby back ribs marinates them overnight in brown sugar, spices, and lemon zest, then bakes them in the oven.
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Get Oil and Vinegar Bass in a Pouch Recipe from Food Network
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Get Goan Beef Curry with Vinegar: Beef Vindaloo Recipe from Food Network
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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.
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This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.
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The addition of fresh cloves of garlic to the canning jars make these crunchy dill pickles extra tasty.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Vegetable broth, Worcestershire sauce, apples, and onions combine in this trouble-free brine that is bound to liven up any holiday turkey.
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Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms