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cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
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Get Grilled Shrimp Skewers with Romesco Sauce Recipe from Food Network
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A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant...
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Get Paella with Tomatoes Recipe from Food Network
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A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
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Get Hutspot Mit Klapstuk Recipe from Food Network
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Get Crispy Chickpeas Recipe from Food Network
Ingredients: chickpeas, olive oil, salt
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Five different cheeses are simmered with beer and just the right amount of seasoning creating a gourmet beer cheese for Oktoberfest pretzels.
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Get Steph's Mac N Cheese Recipe from Food Network
cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Get Gina's Best Collard Greens Recipe from Food Network