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Baguette slices are soaked in a delicious butter, cheese, and herb mixture, then grilled until toasty.
cooking.nytimes.com
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
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Airy gougères (cheese puffs) loaded with manchego and Parmesan cheese are an impressive, elegant appetizer.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like...
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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A fruity bread stuffing flavored with apple cider, walnuts, and raisins.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Simple and delicious recipe for rosemary-kissed roasted red potatoes.
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Use this recipe to make a quick Thai-style peanut satay dipping sauce with peanut butter, coconut milk, soy sauce, and ginger.
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Get Quick Plantain and Mango Salsa Plate Recipe from Food Network