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Get Mustard-and-Herb-Crusted Pork Roast Recipe from Food Network
cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
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Get Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles: Mie Goreng Recipe from Food Network
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Get Tea Smoked Duck Recipe from Food Network
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Add a wonderful hint of licorice to the basic vinaigrette.
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Try to find skate wing on the bone. It's a little more work to eat, but all the more rewarding for the wonderful flavor.
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Elegant tea sandwich recipe made with buttered soft white sandwich bread, tangy pickled bread-and-butter radishes, and peppery watercress.
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Get Spicy Ginger Shrimp Cocktail Recipe from Food Network
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This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also delicious at room temperature or served cold for sandwiches.
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"I grew up on chicken thighs," says Top Chef all-star Tre Wilcox. "These days I season them with crushed red pepper and star anise and braise them in a sauce with tomatoes and red wine."