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Beef short ribs are given a long, slow soak in a sweet, garlicky soy marinade flavored with black pepper, sesame oil, and plum wine, then grilled to a dark mahogany color for an authentic Korean taste.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
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Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.
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Crown rib roast of pork with an apple and Italian sausage stuffing.
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Get Sandy's Potato Salad Recipe from Food Network
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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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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
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This is a crab salad made with a bread filler.
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Creamy buttermilk coleslaw that is easy and quick.