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The simplest dishes are the hardest to get right, and barbecue ribs are no exception That is why the chef Joseph Lenn, of J.C Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
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Get Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette Recipe from Food Network
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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An unbeatable blend of Pinot Blanc, Lillet, and apple juice.
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Fancy fall evenings demand the widow's kiss cocktail, which mixes Calvados, an apple brandy, with Chartreuse, Benedictine®, and bitters.
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Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
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Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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Get Fried Apple Hand Pies Recipe from Food Network
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This Momofuku turnip pickle recipe from David Chang brines turnips, kombu, rice vinegar, sugar, and salt.
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Get Cucumber and Ginger Mignonette Recipe from Food Network