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This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
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This recipe uses the same technique used to make duck confit.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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An easy recipe for chicken marinated in a smooth blend of chiles, cumin, ginger, and black pepper, then grilled and stuffed into tacos.
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Get Rabbit Stew Recipe from Food Network
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Get 2-for-Tea Individual Yorkshire Puddings with Rare Roast Beef Recipe from Food Network
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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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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With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup