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Chipotle and cumin kick up tomato sauce.
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An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.
cooking.nytimes.com
Your feelings about salt cod may depend on where your roots are If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest If you grew up in a Portuguese or Caribbean community, you may have more fond recollections
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, coriander seeds, mint
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Fresh curry leaf adds fragrance and flavor.
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.
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This browned onion and mushroom kugel made with matzo crackers is a favorite dish during Passover.
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Chef John's Teriyaki Burgers have teriyaki flavors--soy sauce, sake, mirin, hot sauce--right inside the burger so there's no need to serve with messy sauce.
cooking.nytimes.com
The name of this recipe may seem laughable Isn’t confit meant to be an arduous, messy, not-really-easy thing to make at home Doesn’t it involve large quantities of hot liquid fat and even larger reserves of patience
Ingredients: salt, black pepper, thyme, bay leaf, duck
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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Mix up your own European-style salad mix with greens from your garden or the farmer's market. Be sure to include colorful lettuces and greens with lots of different textures.
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Get Belgian-ish Clams Recipe from Food Network