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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crab Salad Recipe from Food Network
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This Russian-inspired soup is made with potatoes, spinach, parsley, and chopped hard-cooked eggs. Serve with a dollop of sour cream.
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The glaze creates a smoky caramelized topping, and cranberries and pistachios add tartness and crunch. Hasselback butternut squash is a beautiful side and amazing in flavor.
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Get Pork Chops Pizzaiola Recipe from Food Network
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
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A light, Frenchy twist on classic creamed corn.
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Get Du Puy Lentils with Carrots Recipe from Food Network
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A chef came up with this recipe for brine used to soak a turkey before deep-frying. Sweet and salty, with hints of allspice berries, candied ginger, herbs, and fruit, the brine imparts juiciness and flavor to the meat. It's important to dry a brined turkey well before deep-frying to prevent the oil from boiling over and causing a fire or burns.
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A hearty dose of red pepper flakes, ground ginger, black pepper, and sage make this soup unforgettable.
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Get Garlic & Herb Roasted Shrimp Recipe from Food Network