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Get Far Out Farro Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Guacamole is even better with the addition of sweet Dungeness crab.
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Enjoy this CREAMY VEAL SAUCE recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
www.delish.com
Try these Chicago-style dogs for a twist on the classic hot dog.
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Get Yachtsman's Oysters with Fennel-Coriander Mignonette Recipe from Food Network
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White wine with a splash of black currant flavored liqueur makes a refreshing drink.
Ingredients: white wine, liqueur