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cooking.nytimes.com
In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet “The burger was its own eureka,” she wrote “Half beef, half pork, it stayed uncannily moist despite being cooked through
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.
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Get Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe from Food Network
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Get Curried Red Snapper Recipe from Food Network
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Get Lightened-Up Penne a la Vodka Recipe from Food Network
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Get Salamander Restaurant's Maki Rolls Recipe from Food Network
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Bite-size chicken breast pieces spend the night luxuriating in a low fat, Middle Eastern marinade before being baked or skewered and barbequed. They taste great with pita bread and some pickled turnips.
cooking.nytimes.com
Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more.
www.chowhound.com
An amazing combination of sweet and spicy in the typical Asian style from my recent cookbook- Simple Real Food. It is a great crowd pleaser developed for one...
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Chicken and vegetables are simmered in a flavorful red wine sauce in this simple and easy coq au vin recipe.
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Sauteed smoked sausage is the perfect addition to this Brussels sprout salad dressed with walnuts, cranberries, and cider vinaigrette.
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Raisins, toasted walnuts, and an apple cider vinaigrette add the finishing touches to this toothsome salad.