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Vegetable broth, Worcestershire sauce, apples, and onions combine in this trouble-free brine that is bound to liven up any holiday turkey.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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Tasty deep-fried tuna-bites are a real treat!
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Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
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Agua de Jamaica (aka Hibiscus tea) is an infusion of dried hibiscus flowers. Popular at Mexican taquerias, this agua fresca is loaded with Vitamin C and can even lower blood pressure!
Ingredients: water, sugar, hibiscus, cinnamon
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This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Ingredients: masa harina, water
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Top brownies with popcorn, peanuts, chocolate and peanut butter chips, and some caramel and you have these bonkers caramel popcorn brownies!
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This dish is truly a taste of Louisiana Cajun Country. My mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.
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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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This whole wheat pie crust recipe uses the secret ingredient of wheat gluten to produce a nice crispy crust perfect for any pie or quiche.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.