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Choucroute is a classic Alsatian dish, consisting of mounds of steaming sauerkraut, boiled potatoes and half a dozen types of sausage and smoked meats. The prefab version here mixes store-bought sauerkraut, potato and cheese pierogi (Polish dumplings) and
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Serve herby grilled shrimp over a low-carb alternative to mashed potatoes.
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Get Basic Cheese Fondue Recipe from Food Network
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Hibachi-style fried rice cooked with chicken, green onions, and eggs is a quick and easy side dish to an Asian-inspired meal.
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This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pot de Creme Recipe from Food Network
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Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.
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This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
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Get Mexican Rice Pudding ("Arroz Con Leche") Recipe from Food Network
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Get Pork Filet in Dark Ale: Filet pur de Porcelet Pane aux Fruits Secs, Sauce Nostradamus Recipe from Food Network
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These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone.
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Take the bait and try this spicy charred chicken--a Cajun favorite.