Search Results (26,359 found)
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Using the dough for Chinese Steamed Buns, these dim sum are filled with homemade Chinese barbequed pork.
Using the dough for Chinese Steamed Buns, these dim sum are filled with homemade Chinese barbequed pork.
www.chowhound.com
Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
Ingredients:
pork, pork liver, celery, onion, garlic, poblano chile, salt, black pepper, white pepper, cayenne pepper, chili powder, white rice, parsley, scallions, panko
www.allrecipes.com
Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
www.foodnetwork.com
Get Emince Zurichoise Recipe from Food Network
Get Emince Zurichoise Recipe from Food Network
Ingredients:
white mushrooms, vegetable oil, demi glace, sirloin, salt, white pepper, flour, onions, white wine, heavy cream, curly parsley
www.foodnetwork.com
Get Smothered Pork Chops Recipe from Food Network
Get Smothered Pork Chops Recipe from Food Network
Ingredients:
smoked ham, corn, onion, carrot, celery, water, butter, flour, yellow onion, garlic, chile, collard greens, ham hock, apple cider vinegar, apple juice, sweet potatoes, grapeseed oil, salt plus, black pepper, molasses, chili powder, pork, salt
www.allrecipes.com
This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
Ingredients:
roast, rosemary, thyme leaves, black pepper, salt, olive oil, onion, carrot, cloves, dry red wine, tomatoes, chicken stock
cooking.nytimes.com
This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
Ingredients:
meatloaf mix, egg, romano cheese, parsley, garlic, salt, black pepper, breadcrumbs, water, provolone cheese, baguette, onion, tomatoes
www.foodnetwork.com
Get Spiced Pita Chips Recipe from Food Network
Get Spiced Pita Chips Recipe from Food Network
Ingredients:
olive oil, cumin, coriander, cayenne pepper, garlic powder, black pepper, salt, wheat pitas
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
Ingredients:
butter, fuyu persimmons, eggs, sugar, baking soda, buttermilk, flour, baking powder, heavy cream, salt, vanilla
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
Ingredients:
chicken thighs, white onion, chile, turmeric, garlic powder, salt, black pepper, lemon juice, olive oil