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The poaching liquid becomes a delectable and fragrant sauce youll love. If you have some left over, keep it for drizzling over ice cream or cheese for a lovely contrast of flavors.
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe from Food Network
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Get Spicy Lamb and Mint Sausage Recipe from Food Network
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These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything Mr Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
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This Spicy kiabasa and cabbage recipe has been in my family for generations, it's a mix of Polish and Mexican.
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Ground cumin flavors this latin-inspired salad.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
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When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.
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Get Shrimp with Roasted Pepper-Horseradish Dip Recipe from Food Network
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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.