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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Try this warm, thick, and comforting dish with split black lentils to warm yourself on a cold day.
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Get Cold Sesame Noodles Recipe from Food Network
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Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dress up your corn for race day with some south of the border inspiration.
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Traditional Mexican black beans stewed with chorizo and epazote.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Get Coconut Chutney Recipe from Food Network