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cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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Spinach, shiitake mushrooms, broccoli, and sharp Cheddar cheese lend their flavors to a savory egg quiche that's ready in about an hour. A little bit of turkey bacon adds a smoky taste.
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Slow-cooked cowboy beans with pinto beans, ham hocks, barbecue sauce, and coffee. Great accompaniment to a summer barbecue.
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Get Braised Beef Brisket with Onions, Mushrooms, and Balsamic Recipe from Food Network
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Get Salmon Cakes Recipe from Food Network
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You can serve this creamy bean dish--stocked with sour cream and salsa--in a fondue pot or the slow cooker in which it's prepared...the heat will keep the consistency perfect throughout the party.
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Get Microwave Cornbread Eggs Benedict Recipe from Food Network
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Get Jalapeno Poppers Recipe from Food Network
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Get Lightened-Up Feijoada Recipe from Food Network
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Get Irish Nachos Recipe from Food Network
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Sausage, egg, and cheese are sandwiched into glazed donut to make a quick and unique breakfast sandwich.
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This comforting potato soup is enriched with leeks and kale, and colored golden by carrots and paprika. It can be made on the stovetop or in an Instant Pot®.