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Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!
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Don't let meringue scare you away from making Chef John's easy recipe for Halloween meringue bones and ghosts!
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Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.
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Get Classic Pisco Sour Recipe from Food Network
Ingredients: brandy, limes, sugar, pasteurized egg
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Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Garlic, onions, and lemon juice to add interest to plain white rice.
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This beet greens and feta pasta recipe is a great, easy way to use beetroot tops from the farmers' market.
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This classic Mexican condiment is super simple to make.