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cooking.nytimes.com
This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography Serve in high summer as the sun goes down and the temperature drops.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
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Ground pork and firm tofu are cooked together with spicy black bean sauce in this quick and easy, traditional recipe. If you like spicy Chinese food, you'll love this!
cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network
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Get Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette Recipe from Food Network
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Get Matambrito a La Pizza Recipe from Food Network