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cooking.nytimes.com
In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
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Black pepper adds an unexpected kick to this cider recipe.
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This recipe is very common in Brazil and a good use of Catupiry cheese.
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Get 3-Peppercorn Bison with Tennessee Whiskey Sauce Recipe from Food Network
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We're always looking for new ways to serve salmon, and this maple-brined preparation is one of the most satisfying.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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a recipe for baked maple toast and eggs
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Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.
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These are a sweet twist on the usual roasted salty pumpkin seeds, using brown sugar, white sugar, cinnamon and margarine.
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This comes from trying to show friends the awesomeness of caipirinhas before realizing I have no idea how on earth to make one. My bastardized version came out...