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A refreshing and light alternative to lemonade. A syrup made with pineapple juice and lemon juice is mixed with carbonated water over ice.
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Tender, delicious smoked pork chops are already cooked by the smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
cooking.nytimes.com
This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.
cooking.nytimes.com
Homemade hot Italian fennel sausage isn't a chore Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
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This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive...
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Prep these mango, honey, and chia seed oats at night and in the morning your breakfast is ready to eat--or to grab and go and eat at the office.
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Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings