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cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Spiralized potatoes are threaded onto skewers, seasoned with taco seasoning, and baked into these crisp homemade chips with Mexican flavor.
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Get Pasta Pizza Recipe from Food Network
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Grilled pork tenderloin topped with a tasty orange marmalade glaze.
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This turkey burger is anything but boring.
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Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.
cooking.nytimes.com
I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available Need a half-cup, a cup or more for a recipe It’s at hand, ready to go into the pot, and there’s also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network
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Get Chickpea Curry with Rice Recipe from Food Network
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A delicious falafel sandwich recipe with peppers, onion, and eggplant.
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Sweet and savory, this fresh salmon dish is hearty, thanks to a bed of couscous and snow peas.