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Get Grilled Ham Wrapped Asparagus Recipe from Food Network
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Get Kebbe Be Sayneyeh Recipe from Food Network
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In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Swiss Chard Saute Recipe from Food Network
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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Get Asparagus Fettuccine Carbonara Recipe from Food Network
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The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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Get Cilantro Grilled Chicken Breast Recipe from Food Network
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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.