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Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner For another, they were usually stewed rather than braised, turning the chicken skin sodden
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Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...
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A showpiece roast flavored simply with rosemary, garlic, and onions cooked in red wine.
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Get Sticky Five-Spice Short Ribs Recipe from Food Network