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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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This mint-infused cocktail, often paired with Southern fare, has been the traditional drink of choice at the Kentucky Derby since 1938.
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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are lucky enough to have fresh turmeric and lemon grass at hand, you are lucky enough to be able to prepare this simple, piquant dish. Grind the herbs with garlic and white peppercorns for a fantastic paste to rub into the chicken, then grill and enjoy.
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Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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Chef John shows us how versatile pork shoulder is with this recipe for roast pork with a blueberry-port wine pan sauce.
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Step-by-step detailed instructions and photos on roasting a goose.
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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...
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A recipe by Ayesha Curry for chicken thighs with carrots.