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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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A classic French 75 cocktail recipe, combining brandy, sparkling wine, and citrus flavors.
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Honey, butter, and brown sugar combine to make baby carrots irresistible!
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Brown sugar, light corn syrup, and heavy cream combine in this easy copycat recipe for caramel pancake syrup like they serve at diners.
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Get Radish and Sesame Soy Noodle Salad Recipe from Food Network
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Let me see you egg roll!
cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.
cooking.nytimes.com
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
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Get Butterscotch Pie Recipe from Food Network