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This French dip sandwich recipe uses beef bones to make the jus for this classic roast beef sandwich.
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This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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A homemade alternative to the packaged onion soup mixes. This recipe makes the equivalent of one packet of soup mix.
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Crunchy layers of meringue are the perfect compliment to smooth coffee ice cream in this adult ice cream cake. A few additions of salted, toasted almonds and ground coffee beans add complexity to its sophisticated flavor.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Classic green bean casserole is topped with mashed potatoes, toasted under the broiler, then topped with French fried onions.
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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!
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This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.