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Get Steak au Poivre Recipe from Food Network
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This recipe uses the same technique used to make duck confit.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Get Spicy Pineapple Vinegar - Vinagre Recipe from Food Network
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Vinegar and spices make these pickled eggs perfect for salads and party platters.
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Get Killer Mango Champagne Cocktail Recipe from Food Network
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In this easy preparation, salmon fillets are seasoned with fresh lemon juice, parsley, and pepper, then seared in a skillet before being finished in a hot oven.
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Classic Mexican tacos de lengua, beef tongue which has been braised with garlic and onions, finely chopped, and served with salsa verde and avocados.
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Get Gravlax with Mustard Sauce Recipe from Food Network
cooking.nytimes.com
While the turkey is in the oven, get some rest — and make the gravy Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
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This is very easy recipe with basmati rice and green peas. It is very mild and fragrant. The word 'matar' means green peas in Urdu.