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cooking.nytimes.com
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
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Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!
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This braised pork chops and fennel recipe requires only one pan, and the braising liquid turns into a delicious sauce perfect for sopping up with crusty bread.
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Try Chef John's version of the turkey sandwich invented by The Brown Hotel in Louisville, Kentucky. It'll help you absorb your bourbon in the most delicious way possible.
cooking.nytimes.com
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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Get BBQ Ribs with Root Beer BBQ Sauce Recipe from Food Network
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Get Sunny's Italian Sausage-Stuffed Acorn Squash Recipe from Food Network
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Get Spanish Style Chicken and Dumplings Recipe from Food Network
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This healthy roasted carrot and parsnip salad is sweet, earthy, and wholly satisfying, with extra color and flavor from grapes, blue cheese, and spiced pecans.