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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Meaty all-American burgers are best made with grass-fed beef, which has a sweeter flavor and tender texture. If you don't own a grinder, have the butcher grind the meat on a coarse setting.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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This light and lovely salad dressing made with fresh, ripe pear lends itself well to a simple and elegant salad.
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Mini rolls stuffed with deli ham and melted Swiss cheese are baked with a savory poppyseed-mustard sauce for an easy, tasty little bite or appetizer.
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A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Get Cheddar Scallion Waffles and Dijon Buttermilk Fried Chicken Recipe from Food Network
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Get Ultimate Grilled Cheese Recipe from Food Network
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This vegan Caesar salad dressing is a mix of savory and spicy, and whips up in less than a minute in your blender.
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Why serve plain toasts when you can make Chef John's quick and easy recipe for dijon- and butter-infused crostini?