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cooking.nytimes.com
Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985 He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
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A punch recipe with a balanced flavor of brandy, pear juice, pear cider, and cinnamon schnapps; serve it at a Halloween, Thanksgiving, or Christmas party.
Ingredients: pear juice, cinnamon, cider, ice, pear
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Pork and beans, kidney beans, butter beans, and lima beans mix it up with browned ground beef and bacon in a sweet and tangy sauce for a crowd-pleasing one-dish meal.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
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Get Watermelon Rind Pickles Recipe from Food Network
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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This turkey burger is anything but boring.
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Get Barbecued Chicken Recipe from Food Network