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cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
cooking.nytimes.com
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St Nick
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Get Sticky Glazed Chicken Thighs in Butter Lettuce Recipe from Food Network
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Warm your holiday dinner guests with nicely spiced wine served in your favorite holiday mugs.
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These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.
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Get Black Bean Hummus Recipe from Food Network
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Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
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This zesty white bean chili with chopped smoked sausage is ready to serve in 20 minutes.
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This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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Get GZ's Mauled Wine (Mulled Wine) Recipe from Food Network
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Get Shoestring Fries with Truffle Aioli Recipe from Food Network