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Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dry white wine, armagnac, prune
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
www.delish.com
Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a sm
www.allrecipes.com
If you've ever thought about drinking candy, then this recipe is for you. This whimsical martini is perfect for Easter or any gathering with friends.
www.delish.com
If you love shrimp scampi (and who doesn't?), look no further than this super-easy recipe.
www.foodnetwork.com
Get Beef Burgoo Recipe from Food Network
www.allrecipes.com
A chunky, savory summer salsa that tastes great with pita or tortilla chips.
www.allrecipes.com
This crunchy slaw bursts with flavor. Shredded cole slaw mix is perked up by the delicious pairing of red grapes and a tangy, blue cheese speckled dressing.
www.chowhound.com
A crisp, refreshing, quick side salad.