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These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
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Airy gougères (cheese puffs) loaded with manchego and Parmesan cheese are an impressive, elegant appetizer.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like...
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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A fruity bread stuffing flavored with apple cider, walnuts, and raisins.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
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Make luscious, creamy shrimp and grits for two with this quick Cajun-inspired recipe. It's perfect for a romantic breakfast.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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This curry dish uses fish sauce, curry paste, and light coconut milk.
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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Yukon Gold potatoes layered in buttermilk, Cheddar cheese, salt and pepper and baked to bubbly perfection.