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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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The flavor of this hearty rendition is boosted by the addition of sauteed onion, celery and garlic before braising. Bay leaves and cloves are also used.
cooking.nytimes.com
Roast asparagus this way and it becomes positively juicy You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible Err on the side of extravagance, and polish up any leftovers for lunch the next day.
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
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Packed with nutty barley grains, this healthy soup will fill you up like a stew.
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Get Cucumber-Cilantro Margarita Recipe from Food Network
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Oranges and thyme are magical together in this simple and elegant dessert. If you want a completely clear syrup without the bits of thyme, put the leaves in a tea ball and remove it once the syrup is chilled.
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Get Cilantro-Lime Rice Recipe from Food Network
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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This honey sweetened cheesecake is made with eggs and ricotta cheese and flavored with orange zest, lemon juice, and bay leaves.