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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I came up with the recipe for a Nutella Challenge on a blog I read. To find out more about the nutella challenge stop by http://flouronmyface.blogspot.com
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Fried catfish filets in a lemon pepper batter.
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Light and fluffy, melt-in-your-mouth buttermilk biscuits are seasoned with savory herbs and kelp.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
cooking.nytimes.com
I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings They come out flat, like pancakes, with a deep yeasty flavor and crisp crust Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very “Alice in Wonderland” feel
www.delish.com
Serve these with any fruit soup to provide a sweet but earthy counterpoint to the sweetness of the soup.
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Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.
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An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
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A recipe for dairy-free brownies that are cake-y and rich.
www.foodnetwork.com
Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network