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cooking.nytimes.com
These deserve to be served as a separate course, eaten with your fingers The basic method is the same for French fries — the first frying cooks and the second, hotter frying crisps Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here
cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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Brighten up your meatloaf with this tomato-free meatloaf recipe that features a spicy kick!
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This bloody mary recipe is a blast thanks to liberal additions of horseradish and hot pepper sauce.
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Get Sliders Recipe from Food Network
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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Get Lau Lau (Kalua Pork with Butterfish Wrapped in Taro Leaves) Recipe from Food Network
Ingredients: salt, pork butt
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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Get Cucumber-Dill Marinade with Grilled Lamb Kebabs Recipe from Food Network
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Get "Old Bay" Hollandaise Recipe from Food Network
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Everything is better with bacon. Even brownies? Yes, even brownies!