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Get Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango Recipe from Food Network
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Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side.
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Fun to make and fun to eat.
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The Indian classic of spiced spinach made with tofu and yogurt.
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No smoker or dehydrator is required here. Thinly sliced sirloin or London broil steak is mixed with liquid smoke and seasonings, then baked at low temperature for 8 hours.
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An easy twist on classic teriyaki, with grilled pork chops and fresh pineapple.
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When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
cooking.nytimes.com
This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture