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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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Beets simmered with garlic, onion and cumin seed.
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Get Quick Pickles Recipe from Food Network
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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Get Roasted Whole Black Bass Recipe from Food Network
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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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.