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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
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This cumin, cinnamon, and nutmeg spice rub is perfect for lamb, chicken, or beef. It can be used for satay or kabobs.
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Sliced cucumbers and sweet onion marinate in a sweet and tangy combination of vinegar and sugar in this refreshing salad.
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
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Grilled Polish Sausage and Sauerkraut! Here's how to cook Polish sausage with sauerkraut and onions, simmered in beer, and spiced with caraway seeds. A summer BBQ staple!