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A Filipino sisig recipe by Hapa SF chef William Pilz for sizzling pork jowl, ear, and shoulder cooked with calamansi and chiles.
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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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Get Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce Recipe from Food Network
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Get Huli Huli Chicken on the Grill Recipe from Food Network
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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Get Stromboli Recipe from Food Network
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Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.
cooking.nytimes.com
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.