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cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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Learn a classic Southern rice dish with chicken, sausage, ham, and spices. Chowhound's jambalaya recipe details steps to make both the mix and jambalaya, using...
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Get Baby Artichokes with Aioli Recipe from Food Network
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It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything...
Ingredients: olive oil, oil, basil
www.allrecipes.com
A savory dough is sprinkled with green onions and sesame oil, coiled into a round, then rolled out into flatbreads and pan-fried. Serve with hot and sour sauce or your favorite Chinese sauce for dipping.
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This is a soup that I came up with a few years ago. After being invited to a holiday party, we were told by the hostess if we wished to bring a dish it was welcome...