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Get Sole with Anchovy Sauce Recipe from Food Network
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While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
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An easy recipe from Marie's for coleslaw with Asian flavors. You will need Marie's Sesame Ginger Coleslaw Dressing for this.
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Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
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This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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Get Butternut Squash Risotto Recipe from Food Network
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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Fresh watermelon sangria is like summertime in a glass. Just blend watermelon into a juice, and pour over fresh fruit along with white wine, vodka, and orange liquor.
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Cream of mushroom soup and Marsala wine combine into a sauce for chicken, mushrooms, and onion in this simple dinner idea.
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The secret ingredient? Steak sauce. The creamy part? Mayonnaise and sour cream. The end result is a delicious garlic- infused dressing that would be perfect topping a salad of grilled beef or chicken.