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These shortbread bars sandwiched with blackberry jam are an excellent treat with a hint of cardamom and dusting of confectioners' sugar.
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A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Tasty deep-fried tuna-bites are a real treat!
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Get Homemade Chicken Broth Recipe from Food Network
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Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
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This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Savory buttermilk scones made with goat cheese and chives.
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Get Spicy Lamb and Mint Sausage Recipe from Food Network
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This is a very basic recipe for homemade beef bone broth. The broth can easily be frozen for later use but should be consumed within 6 months.
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.