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Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue.
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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This is an unusual kind of gravy with sliced wieners served over mashed potatoes.
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Get Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese Recipe from Food Network
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Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!
Ingredients: flour, salt, eggs, milk, beef, onion, black pepper, oil
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This recipe is by Elaine Sciolino and takes 1 hour and 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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This recipe is by David Tanis and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mozzarella and Gorgonzola cheese and sauteed onions, garlic and sun-dried tomatoes top this simple, upscale appetizer.