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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Due to the shameful state of commercially packaged 'Mexican' chorizo in the U.S., I usually make my own. I never include pork salivary glands or lymph nodes...
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.
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Get Jerk Turkey Legs Recipe from Food Network
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Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
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This grown-up punch is perfect for a winter cocktail party.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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Pumpkin puree, nutmeg, and allspice lend a fall flavor to this hummus.
cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock