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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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There's a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans.
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Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
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A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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Get Tomato Basil Soup Recipe from Food Network
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Potatoes sauteed with red bell pepper and onions.
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Cauliflower is chopped finely and cooked with butter, onion, and olives for this savory couscous-like side dish.
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Halibut is brushed with a rice wine and miso glaze then broiled until golden in this quick and easy recipe for an Asian-inspired main dish.
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Once you try these you may need to go back to a cheaper whiskey!! Extremely tasty and addicting! I make them shaken. 'Up' on a cool day before dinner, or with ice on a hot day anytime. Good quality ingredients are the key to making this drink unforgettable. However, very well worth it, (if you're over the age of 45 and a Manhattan lover).
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A deep-fried egg roll with the flavor of a cheeseburger.
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.