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cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
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Dijon mustard provides a slight tang that really kicks these family-favorite potatoes to the next level!
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A sweet, savory, and slightly salty marinade with soy sauce, honey, and dry mustard flavors chunks of grilled pork tenderloin.
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Get Middle Eastern Nachos Recipe from Food Network
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Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk.
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These little pizzas are super easy and make the perfect appetizer. They are little pizzas, made with sausage, cheese and a bit of hot pepper sauce on cocktail bread. Men especially seem to like its hearty flavor.
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Cream cheese and diced tomatoes with green chiles go well together with sausage in this dip that is sure to please. Serve with your favorite chips.
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.
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Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...
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This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!