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cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
www.allrecipes.com
Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.
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A basic recipe for “white sauce.”
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Get Newspaper Nuts: Indian Spiced Nuts with Coconut Recipe from Food Network
www.simplyrecipes.com
Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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Get Veal Ragu with Campanelle Recipe from Food Network
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You can't go wrong with a Margarita that's infused with fresh strawberries and basil leaves!
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An easy recipe for spicy red radishes pickled in red wine vinegar, sugar, mustard, coriander seeds, and peppercorns.
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Make delicious soup with stock from chicken feet! The rich gelatin of the feet create a rich and nutritious stock.
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Get Garlicky Herb Sauce for Quick Roasted Chicken Recipe from Food Network