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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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Get Spice Rubbed Smoked Ribs with Maple-Horseradish Baste Recipe from Food Network
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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The perfect accompaniment for a Gibson martini.
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This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
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I'm still on my grape seed flour kick and made these yummy Gluten Free Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination...
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Get Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing Recipe from Food Network
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This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn Surprisingly, the skin becomes soft, smoky and entirely edible (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth