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cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness.
www.allrecipes.com
A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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The bitterness of radicchio is mellowed by the creamy arborio and smoky cheese in this satisfying dish.
cooking.nytimes.com
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
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Add new flavor to lamb with berbere, a staple spice blend used in the cuisine of Ethiopia and Eritrea.
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Slices of Chinese-style sausage and shiitake mushrooms are the star in this satisfying rice dish.
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The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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This cornbread-based stuffing has a touch of sweetness (from apples, cinnamon, and raisins) and a little heat (from cayenne pepper) that combine well with a bit of whiskey flavoring.
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Get Caesar, Mississippi, Salad Recipe from Food Network