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This recipe is by Julia Moskin and takes 30 minutes plus 30 minutes' resting. Tell us what you think of it at The New York Times - Dining - Food.
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Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarely seen outside the Savoie. French-style fresh pork sausages can be mail-ordered from the Recipe By: Marc
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This recipe is called white gelatin but is very moist unlike regular gelatin. My family has made this every year for Thanksgiving and Christmas and it never gets old.
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Get Breaded Pork Chops with Vinegar - Chuletas con Vinagre Recipe from Food Network
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Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
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A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
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Don't let its fancy look fool you. The Baileys Flat White Martini recipe is as easy as 1, 2, 3. Break this one out at your next dinner party!
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.
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Get Celery Root Salad Recipe from Food Network