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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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We were served this fish curry at a local roadside restaurant on the way to the Shan state. I love it when we stumble upon such a find. The tomato sauce with...
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Get Lingonberry Stuffed Meatballs Recipe from Food Network
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Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
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Bacon, onions, and celery seed flavor this rich, warm German potato salad.
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
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Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
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The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in his uncle's barley field. He could smell the peat from the neighboring farm, which reminded him of Scotch whisky.
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A recipe for a classic Hanukkah starter of pan-fried potato and onion pancakes.
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Navy beans and salt pork are simmered in a brown sugar-molasses sauce creating the best slow cooker baked beans.
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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.