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cooking.nytimes.com
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
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Homemade flour tortillas are tasty and simple to make. You'll need salt, water, shortening, a cast-iron skillet and a food processor for this recipe.
Ingredients: salt, water, flour, shortening
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Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
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This alternative to a pulled pork sandwich uses tuna fish to capture the taste with less time and work!
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These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!
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Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.
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A rustic fig galette with a free-form crust is filled with fruit that promises a burst of intense flavor.
Ingredients: flour, sugar, cornmeal, salt, butter, water, figs
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Get Perfect Pie Crust Recipe from Food Network
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Oklahoma style spicy beer and tomato-vegetable juice drink.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.