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cooking.nytimes.com
The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler Of course the broiler won’t add wood flavor, but then neither will a gas grill or briquettes
www.allrecipes.com
Easy-to-make fry bread needs just two ingredients, self-rising flour and buttermilk. Top the golden brown fried breads with a spicy ground beef and bean mixture, then garnish with your favorite taco trimmings.
www.chowhound.com
This breakfast recipe takes shredded potatoes mixed with onions and corned beef and then fries it all until golden.
www.delish.com
No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
cooking.nytimes.com
This classic yeast doughnut is a specialty of T J and Vera Obias, the husband-and-wife team of pastry chefs at Du Jour Bakery, in Park Slope, Brooklyn
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
www.foodnetwork.com
Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
www.allrecipes.com
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
www.allrecipes.com
Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.
www.chowhound.com
A vegetarian spinach and mushroom enchiladas recipe.
www.simplyrecipes.com
Bacon-wrapped pork roast! Wrapping the pork roast in bacon brings extra juiciness and flavor to the roast.
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Get Aunt Trish's Salad Dressing Recipe from Food Network