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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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A mayonnaise-based barbecue sauce recipe from Alabama.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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Strip steak is able to stand up to a flavorful sauce like this one better than more expensive cuts.
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Cubed beef, barley, onion and tomato sauce are cooked in a slow cooker with water and beef bouillon in this easy soup.
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Get Toasted Coconut Brownies Recipe from Food Network
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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
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Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.