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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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One of our specialty dish, Beef Rendang, is among our customer favorites. It has over 15 ingredients and may seem a bit daunting to make, but it is well worth...
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cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tequila-Lime Chicken Wings with Spicy Avocado Crema Recipe from Food Network
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This lovely glaze has the bright flavors of orange, mango, and mustard. The sweet-and-spicy combination is the perfect complement to a smoked ham.
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These grilled portobello mushrooms are marinated in balsamic vinegar before being grilled to perfection. They are sure to impress even the pickiest eaters.
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Ground beef, ground pork, and the secret ingredient of lard come together in this recipe for the best burgers yet.
Ingredients: beef, pork, lard, shallots, cloves
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Easy to make vinaigrette dressing especially good with summer salads.
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