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This braised leg of lamb recipe is a festive main dish for all celebrations, especially Easter and Passover.
cooking.nytimes.com
Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer “Why don’t people care about making great po’ boys?” he asked The Times, rhetorically, a year later And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence
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Wine, orange juice, and rum are the base of this fruit-soaked Spanish wine punch, perfect for refreshing summertime outdoor drinking.
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A refreshing twist on the classic wine punch. White wine and peach vodka are floating with white peaches and grapes. A hit at summer parties!
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A vegetarian main dish with a filling of thick, chunky eggplant, mushrooms, and tomato sauce covered with cheesy polenta and broiled until bubbly.
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
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Brew your own beer with this extract recipe for an Irish Red Ale. This beer is fermented slowly for a rich flavor, so be patient!
Ingredients: water, malt, barley, hops, yeast, sugar
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.