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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
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Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
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This BBQ sauce is tangy, but it 's also sweet and has a nice taste of onion and garlic. It coats chicken or beef beautifully and also makes a great sauce to serve in small bowls for dipping.
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Loquats make a wonderfully fragrant jam and are worth harvesting. If you have a loquat tree, wait until the loquats are yellow before picking.
Ingredients: loquats, sugar, lemon juice
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Jars of barbeque sauce are dressed up with Worcestershire sauce, steak sauce, onion flakes and cola.
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This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try this super-speedy tomato-based enchilada sauce with a truly authentic taste made with Indian-style chili powder.
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In one family's traditional recipe, an easy-to-make cranberry sauce is prepared in a food processor blending cranberries, oranges, apples, and pecans.
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A classic pickled beets recipe, served with fresh dill and crème fraîche.
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!