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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
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This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Plum jam, soy sauce, brown sugar and fruit soda combine to make a splendid marinade for juicy, grilled pork tenderloin. Try serving it sliced over a simple salad of baby lettuces for a sensational summer meal.
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This recipe is by Mark Bittman and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fennel, onion, butter, water
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It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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For the best flavor, use a sugar pumpkin to make a homemade pumpkin puree.
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Strawberry brownies made with strawberry cake mix and butterscotch chips are a quick and easy way to make fruity brownies.