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This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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This pasta sauce takes some time and effort, but it is good enough that my husband, who is a devout meat lover, asks for it all the time. Serve with any type...
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The addition of fresh cloves of garlic to the canning jars make these crunchy dill pickles extra tasty.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Vegetable broth, Worcestershire sauce, apples, and onions combine in this trouble-free brine that is bound to liven up any holiday turkey.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
cooking.nytimes.com
In this simple dish, thick pork chops are pan-seared, then finished in the oven Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
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Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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Don't toss those beef bones - just freeze them. When you have 2 pounds, make beef broth using your Instant Pot® with minimal preparation.