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A good bottle of beer and frequent basting keeps this ham juicy and moist.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: duck, olive, honey
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh, and tangy notes from the dried figs, mint, and capers.
cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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Tenderized octopus is char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
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A top round steak is seasoned with cracked pepper, seared in butter, then served with an exquisite brandy cream sauce.
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This authentic Italian carbonara recipe has a peppery Parmesan cream sauce flecked with chunks of applewood-smoked bacon.
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A shaved fennel salad with a Moroccan-inspired dressing.
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A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
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Get Newspaper Nuts: Indian Spiced Nuts with Coconut Recipe from Food Network
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.