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These pan-seared Brussels sprouts are sweet with maple butter and salty from rich Iberico ham, with pops of pickled garlic and crisp fried sage. They make an...
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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A tasty fish preparation from Chef Eric Ripert.
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Get Saffron Poached Pears Recipe from Food Network
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Iron Chef Alex Guarnaschelli shows Food Network Magazine how to make a Thanksgiving favorite: cranberry jelly roll.
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An easy mix of blanched vegetables and a simple chive vinaigrette.
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Tangy buttermilk flavors this panna cotta recipe that makes a beautiful and impressive make-ahead dessert when topped with fresh berries.
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Get Horchata, Lime and Mezcal Cocktail Recipe from Food Network
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Fry up some bacon and pair it with avocado and sprouts to make this delicious, quick-and-easy sandwich that's perfect as a midnight-snack.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Port- and wine-steeped prunes with mascarpone.
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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.