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Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical
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Get Oven-Baked Short Ribs with Porter Beer Mop Recipe from Food Network
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Get Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint Recipe from Food Network
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Get Spicy Surf-N-Turf Trio Recipe from Food Network
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Get Chilaquiles with Roasted Tomatillo Salsa Recipe from Food Network
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Get Slow-Cooker Overnight Breakfast Casserole Recipe from Food Network
cooking.nytimes.com
A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions First, think of assembling tamales like making crepes: The first one or two never work, but they help you become comfortable with the process Second, don’t be tempted to overfill the tamales; a couple of good tablespoons of filling will do it
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Get Oaxacan Pickled Pigs' Feet Recipe from Food Network
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Get Mexican Rice Casserole Recipe from Food Network
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Get Beer-Braised Chicken Thighs Recipe from Food Network