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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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Highly flavorful beef bouillon soup made from beef oxtails.
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
cooking.nytimes.com
This recipe is by David Tanis and takes 1 3/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.
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Make your own creamy Baja-style sauce for fish tacos using sour cream, mayonnaise, seafood seasoning, cilantro, and ancho chile powder.
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When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
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The spicy aioli makes this chicken dinner a real winner.
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Chipotle uses juniper berries, which can be hard to find in stores, but we came up with a simple substitution that provides the same great flavor.
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Old Bay® is a well known seafood seasoning, but in this chicken wing recipe you'll see it delivers great taste to poultry as well.