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cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Get Spicy Lobster with Fettuccine and Anchovy Breadcrumbs Recipe from Food Network
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Make this treat to take part in The Peanuts gang's Turkey Day celebration.
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Frozen puff pastry makes it easy to whip up these crisp and cinnamony cookies.
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
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Brown sugar, paprika, garlic powder, onion powder, and cayenne pepper come together in this Memphis dry rub with a kick.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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Just mix together grapefruit and grape juice frozen concentrates and stir into cold sparkling water for a fruity soda drink that anyone can make.
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Avocados make everything better.
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master