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These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
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Airy gougères (cheese puffs) loaded with manchego and Parmesan cheese are an impressive, elegant appetizer.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like...
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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Get Black-Eyed Pea Fritters Recipe from Food Network
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Make this white chicken chili recipe for Southwestern flavor with plenty of tender chicken, spicy jalapeños, mild poblano chiles, and white beans. In just seven...
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A fruity bread stuffing flavored with apple cider, walnuts, and raisins.
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Try this easy recipe for Spanish rice and beef, baked with tomatoes, bell peppers, thyme, and chili powder into one delicious one-pot dinner
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Simple and delicious recipe for rosemary-kissed roasted red potatoes.