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Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Country Ham with Stone-Ground Grits and Redeye Gravy Recipe from Food Network
Ingredients: grits, country ham, coffee
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Get Country Bread Stuffing with Goat Cheese, Kale and Bacon Recipe from Food Network
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Forget your grandma's liver and onions. This version's crispy exterior is a perfect casing for the creamy, smooth interior. Set atop a mustardy spinach salad, you will have to re-think this delicacy.
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Ditch the deli meat and spring for juicy steak.
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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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This green gazpacho is a unique and refreshing take on the tomato classic. The combination of cucumbers and grapes add a crisp and lightly sweet finish.
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Get Dakos (Greek Bread Salad) Recipe from Food Network
cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Depending on the season, Travis Lett also makes this salad with plums, peaches, and pears.
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This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!