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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.
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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
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Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
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Believe it or not the secret to many bean dishes is lard. Red beans are simmered, slowly, with ham hock. Then the beans and meat are processed in a food processor with spices and lard. The beans are reheated and served over rice.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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Enjoy the flavors of spring with this simple, elegant salad tossed with chives, tarragon, and a light vinaigrette.
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These are the best biscuits you will ever eat, and they couldn't be simpler to make!
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.
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These braised pork tenderloin medallions will impress dinner guests, and are ready in just 25 minutes.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.