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At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods.
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Breaded, baked chicken wings are tossed with a spicy honey sauce in this crunchy appetizer.
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Long, slow cooking (7 to 8 hours) renders top round steak tender enough to use in place of the cuts that are normally required for Beef Stroganoff.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mini crab cakes that you won't be able to stop eating.
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Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
cooking.nytimes.com
Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find The effect is as straightforward as the original's, but the details are resolutely contemporary.
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This sweet and spicy barbequed chicken pizza has bacon, Gorgonzola cheese, and diced jalapeno pepper - and it's husband-approved!
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Get Grilled Chicken Caesar Recipe from Food Network
cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
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All the components of sloppy joes are mixed with penne pasta and Colby-Jack cheese creating a comfort food casserole for cold days.