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There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
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Get Shrimp and Fennel Crostini Recipe from Food Network
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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This easy roasted pork tenderloin recipe first sears the pork on the stovetop and then roasts it in the oven with figs and pears to serve on the side.
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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Get Rolfs Original Swiss Cheese Fondue Recipe from Food Network
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Fresh green beans are sauteed with sesame seeds and olive oil, then gently simmered with chicken broth.
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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This recipe for tacos al pastor is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.
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Make a simple, delicious appetizer by warming a wheel of Brie cheese with walnuts and maple syrup. Serve with a sliced baguette at your next gathering, or to cheer on your favorite Canadian team.
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Get Tequila Sunrise Punch Recipe from Food Network
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These homemade croutons taste like small bites of garlic bread.