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cooking.nytimes.com
This is the version of the classic Martinez cocktail — the possible progenitor of the martini — that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel’s Peacock Alley bar It’s made in the “perfect” style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.
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Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!
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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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This traditional Turkish soup with red lentils, bulgur wheat, and dried mint is wonderful and easy to make. Garnish with lemon slices and fresh mint leaves.
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Crawfish tails are simmered in a creamy sauce with mushrooms and garlic, and served on a bed of hot linguine.
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Get Three-Bread Stuffing Recipe from Food Network
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Coleslaw with a TWIST! If you're a bleu cheese lover, you'll LOVE this recipe. It's the first thing people come back for 2nds of at all our holiday functions. It's easy and refreshing.
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This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe.
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Swap spuds for cauliflower in this low-carb version of creamy potato salad complete with bacon, hard-boiled eggs, and sweet pickles.
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Anthony Bourdain's French onion soup recipe.