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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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A fantastically rich and deeply flavorful spread of pork and pork fat with a few seasonings makes a wonderful old-time appetizer or small bite to enjoy on buttered toast.
Ingredients: pork fat, pork, onions, salt, allspice, water
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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A classic potato-leek soup recipe.
Ingredients: fat, sugar
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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
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Tequila, crème de cacao, and cream.
Ingredients: tequila, cacao, heavy cream, fat, sugar
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Myrtle lends a slight bitterness and a citrus note to the veal in this recipe.
Ingredients: onion, carrot, celery, veal, fat, sugar
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
www.simplyrecipes.com
Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Delicious and moist, applesauce oatmeal cookies.
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Get My Big Fat Greco Inspired Burger Recipe from Food Network