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cooking.nytimes.com
If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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A dairy-free shrimp and fresh corn grits recipe.
cooking.nytimes.com
For this burger, you need fat Pork shoulder is almost imperative for the correct balance of lean and fat You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper
www.simplyrecipes.com
Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
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This recipe uses mac & cheese plus a few other things to create great tasting comfort food.
Ingredients: beef, macaroni, cheese, crusty bread
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Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce Recipe from Food Network
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Get Roasted Pork Loin with Spanish Onion and Vermouth Recipe from Food Network
cooking.nytimes.com
This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely This makes a great lunch or brunch dish
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The classic fluffy cake flavored with orange zest and topped with orange-soaked strawberries.
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Get Fallen Chocolate Pecan Cake Recipe from Food Network
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Get Lemon Meringue Bars Recipe from Food Network