Search Results (25,778 found)
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
An easy curry of turkey and garbanzo beans simmers with coconut milk and bottled tomato-based sweet chili sauce to make a savory-sweet dish that's ready in less than an hour.
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Marinated bottled peppers are an enormous time-saver because they have already been roasted, peeled, seeded, sliced and mixed with chopped garlic and herbs. They bring a rich and complex flav
www.chowhound.com
Beef and Chinese broccoli chow fun is an elevated update of a take-out classic, with plenty of ginger and pepper, and chewy rice noodles to soak up the savory...
www.allrecipes.com
This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
www.simplyrecipes.com
Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
www.simplyrecipes.com
Serve your turkey leftovers with a Mexican flair. Turkey pozole hominy soup seasoned with smokey chipotle chiles.