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cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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Get Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
cooking.nytimes.com
Pink salt, also known as curing salt No 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving
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Get Roasted Lamb Chops with Harissa Recipe from Food Network
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A yogurt-based marinade with cayenne pepper, ginger and garlic spice up your salmon fillets before they go under the broiler.
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This spice mix is often called for in many Moroccan dishes.
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This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
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Get Smoked Pork Ribs Recipe from Food Network
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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A perfect light dish of cilantro pesto made with pine nuts and feta cheese with tagliatelli (wide fettucine) pasta.
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Get Chicken a la Vendemmia Recipe from Food Network
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Get Hot-Smoked Salmon and Chipotle Crema Recipe from Food Network