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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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Get My Dal Recipe from Food Network
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
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Broiled fresh corn is tossed with Cajun mayonnaise, avocado, and cilantro for a spicy take on a summery salad.
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Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
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Recipe for Sweet Corn Salad with Black Beans, Scallions and Tomatoes, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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Brown sugar, light corn syrup, and heavy cream combine in this easy copycat recipe for caramel pancake syrup like they serve at diners.
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Tenderized octopus is char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
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Classic perogies with potato and onion filling. Although you have to make the dough from scratch, the filling is extremely EASY!
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Turn your sourdough starter discard into a large batch of amazingly delicious, flavorful, and crunchy rosemary crackers.
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network