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If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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This method works equally well with chicken, pork or beef.
Ingredients: egg, salt, bread crumbs, sage, veal, butter, lemon
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Get Grilled Apple Brined Pork Chops Recipe from Food Network
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Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil.
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Get Slow-Cooker Sunday Gravy Recipe from Food Network
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.
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Banana rice pudding with whipped cream is a quick and easy Japanese dessert that is not too sweet but just enough for dessert.
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Crispy potato skins stuffed with steak, provolone cheese, peppers, and onions that are great for game day, parties, and barbecues.
cooking.nytimes.com
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
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Get Karri's Steak Marinade Recipe from Food Network