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Cranberry sauce is added to turkey drippings, curry powder, and orange zest, creating a festive twist on traditional Thanksgiving gravy.
cooking.nytimes.com
If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
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Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat.
cooking.nytimes.com
In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!
Ingredients: thyme, oregano, pepper, garlic powder
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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Get Parsnip Puree Recipe from Food Network
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Get Jamaican Pepper Pot Soup Recipe from Food Network