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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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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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Enjoy this Californian dish anywhere thanks to Chef John's recipe for Santa Maria grilled tri-tip beef!
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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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A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!
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Dijon mustard, honey, and a bit of black pepper and garlic powder are all that's needed to make pork chops a weeknight dish your family will love.
cooking.nytimes.com
"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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Get Pastrami Cupcakes Recipe from Food Network
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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.
cooking.nytimes.com
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.