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This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken — or as a side dish for slab-bacon tacos with burned scallion crema (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can’t recall the last time you did so, it is time for a new jar All spices go stale
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A luscious, tender cake that goes well with many different types of fillings and frostings.
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I titled this drink "Texas Style" only because a few of the ingredients may only be found in Texas and California. It is really refreshing at a BBQ while you...
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Curried sweet potato soup is a nicely spiced meal to have any time of the year and fits into a paleo and gluten-free lifestyle.
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The spices in this dish give it a faint Moroccan quality.
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Get Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak Recipe from Food Network
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This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
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Get Steak Au Poivre Recipe from Food Network
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This clever snickerdoodle recipe includes rum and brandy extracts with nutmeg to lend an eggnog flavor, perfect for the holidays!