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A bowl of cubed red-skinned potatoes, chopped dill pickle, green onion, and celery get a red wine and olive oil dressing for a potato salad with no mayonnaise or eggs.
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My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
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While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
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Get Lamb Burgers with Feta Sauce and Spinach Recipe from Food Network
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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Sirloin roast seasoned with salt, pepper, paprika and garlic, slow cooked in beef stock over Yukon Gold potatoes, onions and carrots.
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Maple syrup and a blend of spices give ramen noodles a sweet and savory flavor profile in this quick and easy budget-friendly recipe.
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Habanero and jalapeno peppers bring the fire to the traditional deviled egg.
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This is an easy dressing to make that is great over fruit. Just put it in a jar, shake, and it's ready to go. A little goes a long way, and really enhances most fruits, especially oranges, grapes and apples.