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Get Winter Fruit Salad Recipe from Food Network
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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
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"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
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Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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A mayonnaise-based barbecue sauce recipe from Alabama.
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Get Chicken Long Rice Recipe from Food Network
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A prime rib recipe with a mustard and peppercorn coating to serve for a holiday or Christmas dinner.
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Brine Cuke Pickles are easy to make. 1 large clean jar 1/2 tsp black pepper 1 tsp granulated garlic 1 tsp mustard seed 1/2 tsp dill seed 1 bay leaf 1/4 tsp hot...