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Get Mama's Red Tamales Recipe from Food Network
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Get Mama's Red Tamales Recipe from Food Network
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Stir up memories, warmth, and cheer with this winter simmer pot filled with aromas that will have you reminiscing about holidays past and present.
cooking.nytimes.com
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything Here I cook it with a yogurt sauce that contains just chopped cucumber and spices If you use farmed salmon and a nonstick skillet, you won't even need to add any fat
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Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
cooking.nytimes.com
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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Common to West Africa, this peanuty chicken stew definitely pleases North American palates, too.
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Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
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Get Gloegg Recipe from Food Network
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Pork chops are marinated in cumin, ginger, lemon, and cardamom, then pan-fried and served with baby new potatoes that are roasted with four fresh herbs.