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cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Get Raspberry Salmon Recipe from Food Network
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More than just fish sauce.
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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.
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Marcia Kiesel uses porcini mushrooms to make her chicken thigh sauté with roasted garlic cloves.
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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Get Grilled Lobster Tails with Herb Butter Recipe from Food Network
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Chef John's recipe for fresh cherry tomato relish is delicious over grilled meat, chicken, or fish.
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Get Pheasant with Cranberry Honey Recipe from Food Network