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cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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Shrimp and grits get the gourmet treatment in this flavorful combination of creamy, flavorful grits, Dijon-flavored shrimp, and maple bacon, served with toast points. This is a perfect holiday breakfast or special meal for guests.
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I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their...
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Get Bacon Cheese Grits with Collard Greens Recipe from Food Network
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This meatloaf has the southern taste of grits and sausage, and is made in a slow cooker. There are no bread crumbs; egg whites and grits have the holding power.
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Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.
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Get Sunny's Cajun Baked Shrimp and Grits Recipe from Food Network