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Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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Get Tuna and Vegetable Salad Recipe from Food Network
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Beets, carrots, potatoes, and cabbage combine in a quickly made beef broth using soup bones for a hearty soup influenced by borscht.
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Get Braised Beef Brisket with Onions, Mushrooms, and Balsamic Recipe from Food Network
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Get Aaron McCargo, Jr.'s Steak Fajita Chili Recipe from Food Network
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These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.
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The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
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Get Brownie "Ribs" and Crispy Rice Treat "Corn-on-the-Cob" with Drunk Cherry BBQ Sauce Recipe from Food Network
cooking.nytimes.com
This Korean-style dish is the perfect dinner-party centerpiece The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms Serve it with rice and homemade kimchi for a filling meal.