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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
cooking.nytimes.com
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel Look for the British brands in the international section of your supermarket if the jam aisle lets you down
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While most flour tortilla recipes use lard or shortening, this one uses canola oil for the same great taste without animal or soy products.
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This flavorful halibut is spiced with herbes de Provence and seafood seasoning and then pan-fried for a quick and easy dinner.
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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Tender lamb meat is simmered in an Indian-inspired curry sauce for a delicious and warming meal. Serve with rice.
cooking.nytimes.com
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
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Get Beef Tacos: Tacos de Carne Asada Recipe from Food Network
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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A favorite in Tuscany and at our house, this dish is also delicious served with grilled meats. (I love grilled sausages with it.)
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Get Baked Sweet Potato "Fries" with La Boite Spice Mix Recipe from Food Network
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged