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This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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An intensely rich and brothy beef soup with turnips and carrots.
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Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.
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Liquid smoke flavoring and barbecue sauce give these beans a unique flavor. Delicious hot or cold!
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Cranberry sauce sweetened with honey and pears is a tasty alternative to the traditional cranberry sauce made with sugar.
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Homemade crepes rolled around a cheesy seafood filling are baked under a creamy sauce creates delightful seafood crepes perfect for brunch.
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How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
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Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
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Can you improve creamed corn? In a word, yes!