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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
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This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired.
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
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Adding beer makes chicken tender and brings out the richer flavor. Since this dish is so creamy and tender that even kids love this dish.
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A fresh spring salad of mixed greens tossed with chopped tomatoes over a bed of avocado. A fresh lemon vinaigrette and darling daisy garnish finish off this salad with flair.
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The dates provide just the right sweetness to balance the vinegar and curry.
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Butter, sugar, and a bit of cream are all you need to turn pears into a warm and comforting dessert.
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The red wine vinegar and cilantro make this brisket really something special. Everyone who has tried it has loved it and always asks for more! It is really important to let this marinate for a full day -- it makes all the difference.
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Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
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This Pink Lady cocktail recipe is a mixture of gin, grenadine, egg white, and cream.
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Whole wheat blackberry cobbler is a hearty version of the traditional cobbler recipe thanks to whole wheat flour used in place of all-purpose.
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Pasta, eggs, cheese, and bacon come together in the ultimate Italian favorite: spaghetti carbonara. Ready in less than 45 minutes, this recipe is a sure kid-pleaser.