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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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Slow cooker bone broth tastes delicious and can also help with joint pain and inflammation.
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Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
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Get Clam Chowder Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.