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A delicious baked white bean dip with goat cheese and smoked paprika.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Yukon Gold potatoes layered in buttermilk, Cheddar cheese, salt and pepper and baked to bubbly perfection.
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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New Mexico green chiles set this meatloaf apart if you can find them; serve this sliced for dinner and cold on lunchbox sandwiches tomorrow.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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Recipe for Olive Oil Vanilla Ice Cream, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.