Search Results (1,063 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
www.simplyrecipes.com
Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.
www.delish.com
Cream cheese adds a creamy finish to lightly spicy sausage-and-pepper pasta.
www.delish.com
An excellent fragrant curry to eat either on its own or paired with Indian bread and rice.
www.chowhound.com
A sweet gin cocktail with cream sherry and grapefruit liqueur, as well as a light egg white froth and a little kick from lemon juice, this sophisticated drink...
cooking.nytimes.com
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn Surprisingly, the skin becomes soft, smoky and entirely edible (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth
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A great sweet to bake even if you don’t celebrate Purim.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Ravenswood Rub Recipe from Food Network
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With tahini, lemon, and herbs.