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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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Get Pork Osso Bucco Recipe from Food Network
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Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
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Get Tomato Soup Recipe from Food Network
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
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This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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Get Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce Recipe from Food Network