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This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
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Get Crispy Potato Nugget Hoisin Halibut Recipe from Food Network
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Get Cauliflower and Bean Chili Recipe from Food Network
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This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
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Get Wine Country Potato Salad, Patatosalata Recipe from Food Network
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Get Pomegranate, Sriracha and Mint Chicken Wings Recipe from Food Network