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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Get Corned Beef Recipe from Food Network
cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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Prep these fruity, creamy oats the night before and in the morning you've got a quick, fresh breakfast.
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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Get Marinated Halibut Cheeks Recipe from Food Network
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
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A very festive cookie for the holidays.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
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Get Gai Yang: Grilled Chicken Recipe from Food Network