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A crusty, flavorful loaf of New York-style rye bread needs time to rise and develop its rich taste. There's a secret ingredient you'll never guess.
cooking.nytimes.com
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
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A wonderful holiday dessert filled with holiday flavors!
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This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
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Cooking a rib roast is at once simple and confusing. The meat itself is so flavorful, it doesn't need much seasoningjust a little salt and pepper, and its own natural juices. This much is simple. The hard part is getting the oven temperature and ti
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
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Jeon is actually a term for any type of small, flour or starch coated and pan fried meat or vegetable. These small dishes are often served as drinking snacks...
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Get Chorizo Garbage Plate Recipe from Food Network
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This recipe for simple butternut squash soup is made in a slow cooker to produce a delicious, rich soup that's perfect with a loaf of crusty bread.
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Get Sausage Rolls Recipe from Food Network