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cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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Real haggis isn't available in the US, because it uses bits of the sheep on which the FDA looks with horror. This is my best attempt so far. Some key differences...
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Ground beef is browned, then simmered with chili beans, tomatoes, onion and bell pepper in this simple chili.
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Get Farro with Coarse Pesto Recipe from Food Network
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Chef Deborah Schneider’s quick and versatile salsa.
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Shrimp pasta is a no-brainer weeknight win.
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Get Meatballs Recipe from Food Network
cooking.nytimes.com
This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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Shredded chicken in a cumin-spiced soup with kidney beans, corn, tomatoes, red and green bell pepper, and green chiles.
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.