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Pastrami is a Romanian specialty adapted from Turkish basturma.
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A chocolate brownie recipe is even better when using chocolate stout to make the brownies. Goes best with a glass of milk or, well, a chocolate stout beer.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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This is the bean recipe I serve at aii my BBQ's
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Get Roman Popcorn Recipe from Food Network
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
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This impressive standing rib roast is seasoned with a savory blend of spices and herbs, baked with a mirepoix, and served with gravy.
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Get Odyssey's Mustard Crusted Side of Salmon Recipe from Food Network