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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Get Mapo Tofu Recipe from Food Network
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Get Seared Ahi Tuna with Asian Slaw Recipe from Food Network
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
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Get Bourbon Cider Twist Recipe from Food Network
Ingredients: apple cider, bourbon, lime juice
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I serve this every time I have friends over because I love getting all the praise! They rave about it! People love the contrast of the snappy garlic and the sweet honey - I'm sure you will too.
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Get Plantain Chips Recipe from Food Network
Ingredients: green plantains, limes, salt
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Vermouth and gin shaken to pure perfection in classic style, garnished with the favorite martini mate - pimento-stuffed green olives.
Ingredients: vermouth, gin, green olives
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Cornish hens are stuffed with almond rice and basted with a sweet Burgundy glaze for a simple and elegant dinner.