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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Pork chops are marinated in cumin, ginger, lemon, and cardamom, then pan-fried and served with baby new potatoes that are roasted with four fresh herbs.
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This soup-and-sandwich combo can be made up to a day ahead -- perfect for a picnic or a fun, casual dinner at home.
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Get Potato Pork Croquette: Korokee Recipe from Food Network
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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
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Get Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo) Recipe from Food Network
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Get Red Pepper-Basil Pesto Pizza Recipe from Food Network
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This picture-perfect focaccia is a beautiful (and edible!) piece of art that looks complicated but actually comes together quickly.
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Simply seasoned shrimp are brushed with a garlic-infused olive oil as they cook on the grill.
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Every element of this rosemary-scented dish is grilled, making the pork chops smokier, the onions more tender, and the lemons more fragrant.