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Green and black olives add a new dimension to pan-fried potatoes.
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A classic roast turkey recipe with rich herb gravy.
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Smoked paprika, salt, and garlic powder are the primary ingredients in this homemade dry rub for ribs.
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I wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.
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Bacon-wrapped pork roast! Wrapping the pork roast in bacon brings extra juiciness and flavor to the roast.
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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Get Rabbit in Balsamic Vinegar Recipe from Food Network
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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.
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Get Steamed Mussels Recipe from Food Network
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.