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A classic roast turkey recipe with rich herb gravy.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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I pulled this together when I wanted something warming and flavorful to make w/ tofu. While it makes no pretense of authenticity, it somehow tastes very Chinese...
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Here is my old family recipe from Central Texas. It does not have ketchup/catsup or any sugar in it. It uses saltines rather than bread. You might say we are...
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Ketchup grows up with the addition of sweet piquillo peppers.
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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This beautiful bird was served at the Obama inaugural lunch.
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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Get Poblano Posole Recipe from Food Network
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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...