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A riff on the traditional potato salad recipe made with sour cream, peas, bacon, and fresh mint.
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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This simple pineapple and raisin sauce for your baked ham will be just as good the next day on a ham sandwich.
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Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill.
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Marinated vegetables are grilled to perfection.
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Shredded chicken is mixed with grapes and celery in a mayonnaise-based dressing for a quick and easy chicken salad recipe.