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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.
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The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.
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Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.
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This riff on Chinese chicken salad calls for blood orange in place of mandarin orange.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A homemade alternative to the packaged onion soup mixes. This recipe makes the equivalent of one packet of soup mix.
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The ultimate raw oyster with a big bang! Use your favorite hot sauce, and pepper vodka is recommended. Horseradish is for the really brave!
cooking.nytimes.com
There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.
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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.