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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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This is an adaptation I've had of a local pubs bar nuts.
Ingredients: brown sugar, black pepper, beer
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The stir-fry has become one of our favorite mid-week meals. It gives meat and poultry more flavor, adds a spark to vegetables, and lures time-poor cooks into the kitchen again.
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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The family will like this light and mildly-seasoned tuna loaf, and it's so easy on the budget.
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Brown rice and lentils are flavored with caramelized onions and spices for a delicious side dish or vegetarian meal.
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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Get Baked Ham with Brown Sugar-Honey Glaze Recipe from Food Network
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Get Salmon with Brown Sugar and Mustard Glaze Recipe from Food Network