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cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably
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Made with fresh-baked pumpkin, vanilla bean, and plenty of sweet spices.
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Get Grilled Fruit Pizzas Recipe from Food Network
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Get Kale Salad with Peanut Vinaigrette Recipe from Food Network
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.
cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Seven-Layer Cranberry Cobb Dip Recipe from Food Network
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Get Grilled Lobster and Shrimp Tacos Recipe from Food Network
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Get Curried Chicken and Rice Casserole Recipe from Food Network
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Get Bacon Jack and Jalapeno Quesadillas Recipe from Food Network
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Get Irish Stew Recipe from Food Network