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Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
cooking.nytimes.com
Cod cakes are terrific with cod, but can be made with any white-fleshed fish Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery Eggs and cracker crumbs will help bind everything together below a drift of spice
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This braised leg of lamb recipe is a festive main dish for all celebrations, especially Easter and Passover.
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Get Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs Recipe from Food Network
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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
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A lean stock that's rich and flavorful.
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Get Zombie Punch Recipe from Food Network
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Get Vegetable Pizza Snacks Recipe from Food Network
cooking.nytimes.com
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
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A lighter, vegetarian spin on the classic bar snack, these baked Buffalo Cauliflower Florets are served with a creamy blue cheese dip.