Search Results (3,060 found)
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Maple-Whiskey Gravy Recipe from Food Network
Get Maple-Whiskey Gravy Recipe from Food Network
www.foodnetwork.com
Get Wilted Baby Kale Recipe from Food Network
Get Wilted Baby Kale Recipe from Food Network
Ingredients:
olive oil, cloves, anchovy, red pepper flakes, escarole, lemon, baby kale, bread, fennel seed, salt, oregano, onion powder, smoked paprika, cornbread, milk, italian sausage, pecorino cheese, chili, turkey
www.chowhound.com
An easy spicy yogurt chicken recipe.
An easy spicy yogurt chicken recipe.
Ingredients:
yogurt, lemon juice, olive oil, ginger, salt, smoked paprika, paprika, garlic, black pepper, cumin, cayenne pepper, chicken thighs
www.allrecipes.com
Banana peppers and feta cheese add a little kick to tasty turkey burgers!
Banana peppers and feta cheese add a little kick to tasty turkey burgers!
www.allrecipes.com
Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
Ingredients:
butter, gluten, turkey, sage, celery, black pepper, onion, apple, mushrooms, chicken broth, heavy whipping cream
www.allrecipes.com
Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
www.delish.com
This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
Ingredients:
pork, salt, black pepper, cayenne pepper, chile, smoked paprika, sherry vinegar, oregano, olive oil, onion, celery, garlic, chicken livers, roast pork, white rice, parsley, cilantro, flour, egg wash, panko
www.allrecipes.com
Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
Ingredients:
yellow onion, cloves, bay leaf, spanish paprika, salt, olive oil, white wine, spanish, lemon juice, cayenne pepper
www.delish.com
Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.
Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.