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Start with Bobby Flay's steak, Rachael Ray's burger, and Wolfgang Puck's fall-off-the-bone ribs, but don't stop there — Ina Garten has a sophisticated bread salad, Giada De Laurentiis has a ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Meanwhile, in a blender, food processor, or small bowl, combine sour cream, cilantro, remaining garlic, and juice of remaining lime until smooth. Season with .125 teaspoon salt and pepper as ...
Pompadour's interest in cooking is remembered with lamb, sole, chicken, beef, pheasant, garnishes, croquettes, cakes and desserts, created by a number of chefs during and after her life. Praline – César de Choiseul, Count du Plessis-Praslin (1598–1675), by his officer of the table Lassagne , presented at the court of Louis XIII .
The dish is traditionally made from cheaper cuts of meat and cooked in a cast-iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. [14] Beef, [ 15 ] pork, chicken or any of a large variety of game meats are used for its preparation. [ 16 ]
The ribs are often heavily sauced; St. Louis is said to consume more barbecue sauce per capita than any other city in the United States. [3] St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke."
In this recipe, the sausage meat flavors a creamy soup filled with potatoes, onions, and carrots. Mustard, sage, and thyme all go well with the brats, and making it in a slow cooker saves all ...
Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and is similar to a crumble or a crisp.