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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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Get Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Get Saumon Marine a l'Aneth Recipe from Food Network
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No need to head to the local coffee shop for your next chai tea latte – we've got the perfect solution with our homemade, sweet & spicy Honey Chai Tea Latte.
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This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get 'Liquid Gold' Chicken Broth Recipe from Food Network
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Get Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
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At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
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A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
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Homemade beef broth cooked with beets and cabbage.
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Inspired by a Southern practice of cooking meat with Coca-Cola, Zak Pelaccio uses root beer in his marinade mixture for spare ribs.
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An unlikely but thoroughly satisfying blend of vodka and Kahlúa.
Ingredients: vodka, kahl