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cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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Get Three-Tone Power Slaw Recipe from Food Network
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This hassle-free three-bean salad uses crisp vegetables, a variety of beans, and a homemade vinaigrette dressing.
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This recipe makes a juicy, crunch, and tasty salad with a kick!
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Grated cucumbers and onions are boiled in a seasoned vinegar mixture making a nice tangy relish perfect with beef or on a sandwich.
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Get Yellow Ears and Black Eyes Succotash Recipe from Food Network
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Get Strawberry and Spinach Salad Recipe from Food Network
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This sweet and sour sauce is quick and easy to make from scratch with few ingredients like pineapple juice, vinegar, soy sauce, and ketchup.
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Get Baked Catfish in Spicy Bbq Sauce Recipe from Food Network
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Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he's most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
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Beef stewing meat is cooked with mustard, vinegar, ketchup, Worcestershire sauce, and sugar among the braising ingredients. Serve over rice or noodles.
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This recipe makes a poppy seed salad dressing and a green salad with strawberries. Combine the two for a unique salad option.