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Lambic and dried cherries are high notes in this deconstruction of the classic German dessert.
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This three-cheese scalloped potato dish is made quick and easy by boiling the potatoes before baking. Your friends will be impressed with the great flavor combination.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The two-toned cocktail includes two great beers--a pale ale and a stout--for the best of both beer worlds.
Ingredients: ale, stout
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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This simple side dish recipe is just a head of cabbage sliced, seasoned, and baked.
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These hamburgers combine ground beef with sun-dried tomatoes, blue cheese, Worcestershire sauce, and dry mustard. These are best on the grill for great flavor.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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This Spicy kiabasa and cabbage recipe has been in my family for generations, it's a mix of Polish and Mexican.