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cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
white beans, cloves, onion, garlic, bay leaf, salt, ketchup, molasses, apple cider vinegar, dry mustard, tabasco sauce, black pepper, bacon
cooking.nytimes.com
Beets are available and good year round, but their season is June through October, when they are at their most tender Look for unblemished bulbs with sturdy, unwilted greens Whatever type of beets you buy, always buy them with the greens attached
Beets are available and good year round, but their season is June through October, when they are at their most tender Look for unblemished bulbs with sturdy, unwilted greens Whatever type of beets you buy, always buy them with the greens attached
www.chowhound.com
When I was a kid, Friday nights were usually lentils and pizza night. Sometimes, pizza wasn't regular pizza but stromboli-a rolled stuffed pizza. I have served...
When I was a kid, Friday nights were usually lentils and pizza night. Sometimes, pizza wasn't regular pizza but stromboli-a rolled stuffed pizza. I have served...
cooking.nytimes.com
Broccoli rabe usually doesn’t make it past a sauté pan with garlic and olive oil, nor does it need to But the extra step of baking it in the oven with a shower of grated Parmesan on top — a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column — is one to try Blanch the broccoli rabe until it’s bright green and nearly tender, then cook it in a pan with golden toasted garlic
Broccoli rabe usually doesn’t make it past a sauté pan with garlic and olive oil, nor does it need to But the extra step of baking it in the oven with a shower of grated Parmesan on top — a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column — is one to try Blanch the broccoli rabe until it’s bright green and nearly tender, then cook it in a pan with golden toasted garlic
www.chowhound.com
This is a Minnesota Hotdish embellished for a more discerning palate. It's not low calorie, but very delicious for a big crowd.
This is a Minnesota Hotdish embellished for a more discerning palate. It's not low calorie, but very delicious for a big crowd.
www.foodnetwork.com
Get Killer Mango Champagne Cocktail Recipe from Food Network
Get Killer Mango Champagne Cocktail Recipe from Food Network
Ingredients:
nectar, star anise, cinnamon, cloves, black peppercorns, red pepper flakes, bottle champagne
www.allrecipes.com
This is a spicy alternative to classic basil pesto. Add to pasta, fish, or chicken dishes as you would any other pesto sauce.
This is a spicy alternative to classic basil pesto. Add to pasta, fish, or chicken dishes as you would any other pesto sauce.
www.allrecipes.com
Cornish hens marinated with an Asian blend of teriyaki sauce, soy sauce, and ginger are roasted until glazed in this easy, tasty recipe.
Cornish hens marinated with an Asian blend of teriyaki sauce, soy sauce, and ginger are roasted until glazed in this easy, tasty recipe.
Ingredients:
soy sauce, teriyaki sauce, honey, lemon juice, cloves, black pepper, ginger, cornish hens
www.foodnetwork.com
Get Braised Baby Artichokes Recipe from Food Network
Get Braised Baby Artichokes Recipe from Food Network
www.foodnetwork.com
Get Salsa Roja: Red Chile-Tomatillo Salsa Recipe from Food Network
Get Salsa Roja: Red Chile-Tomatillo Salsa Recipe from Food Network
www.allrecipes.com
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Ingredients:
vegetable oil, soy sauce, lemon juice, worcestershire sauce, mustard, black pepper, cloves, meat
www.allrecipes.com
Grilled flank steak in a simple teriyaki sauce is loaded with flavor after marinating overnight. No cooking until it hits the grill!
Grilled flank steak in a simple teriyaki sauce is loaded with flavor after marinating overnight. No cooking until it hits the grill!