Search Results (12,180 found)
www.foodnetwork.com
Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
www.delish.com
There's no reason to order out for pizza when it's this easy to make a delicious, creative pie at home.
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
www.foodnetwork.com
Get Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread Recipe from Food Network
www.chowhound.com
this is my favorite drink of all time. i made this recipe off the top of my head for a customer that wanted something with bourbon that he had never had before...
Ingredients: bourbon, ginger
www.simplyrecipes.com
Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.
www.allrecipes.com
A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
www.chowhound.com
This recipe for duck confit fried spring rolls has duck confit, carrots, water chestnuts, and mushrooms wrapped in rice paper and a hoisin-plum dipping sauce.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.