Search Results (3,259 found)
www.allrecipes.com
A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
cooking.nytimes.com
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
www.delish.com
The cheesy, crunchy hash browns of our dreams.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Smoked trout blended with capers, chives, tarragon, and crème fraîche.
cooking.nytimes.com
Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
www.allrecipes.com
A great mild dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.
www.allrecipes.com
A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
www.allrecipes.com
This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.
www.allrecipes.com
Authentic German meat patties make a quick and delicious weeknight meal your family will love.
www.foodnetwork.com
Get Black Bass with Piperade and Polenta Recipe from Food Network