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cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Cubed potatoes are cooked with cumin, coriander, and green mango powder in this tasty Indian dish.
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Get CHIPOTLE CHEESEBURGERS Recipe from Food Network
cooking.nytimes.com
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
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Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Beautiful cookies shaped and colored to look just like strawberries. Pefect for spring festivals and holidays.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Delicious, simple roast goose with a balsamic blackberry red wine sauce: perfect for your holiday table!
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Baked salmon is topped with avocado oil, curry, mango, and cilantro for a quick and easy supper bursting with fresh and exotic flavors.
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With its impressive high-gloss appearance and savory taste, Chef John's Chinese barbeque pork is easy to make at home--even without a fancy ceramic grill.
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Imitation crab salad with green pepper and onion. Works well as a spread for crackers or make it into a sandwich.