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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
cooking.nytimes.com
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
www.simplyrecipes.com
So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Want to add a new twist to an Old Fashioned, Manhattan, or other cocktail? Tired of using Angostura in every cocktail you make? Interested in getting a new...
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Keep these around with some vodka for an instant cocktail hour.
www.foodnetwork.com
Get Roasted Porchetta Recipe from Food Network
cooking.nytimes.com
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig) The only potentially tricky part is scoring the skin If you are buying the meat from your butcher you can have them do it for you
www.delish.com
Vary the sauce with any tender herbs you have on hand.
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Get Spicy Shrimp Orecchiette Recipe from Food Network
www.allrecipes.com
This bowl of split mung bean and basmati rice khitchari is a quick and easy meal to throw together using just water and a few spices.
www.delish.com
Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.)