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Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
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The classic Italian-American dish done right, with meatballs made from pork, chicken, and beef.
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Fresh melon gets spiked with sesame, ginger, and lime juice.
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This Salisbury steak recipe uses ground sirloin to get a leaner, meatier-tasting main dish with enough mushroom and onion gravy to top your sides, too.
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A recipe for slightly sweet and spicy grilled chicken wings that go great with beer.
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This rich, creamy coconut-curry dish comes together quickly in an Instant Pot(R). Customize with more or less curry powder and sugar.
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This Korean barbeque beef, known as bulgogi, is marinated in a sweet and savory sauce overnight until meltingly tender, then stir-fried.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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Bite-sized pieces of round steak are sauteed with onions, then simmered with celery and green pepper in marinara sauce with red wine. Serve over egg noodles.
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This is a slow cooker version of a classic dish from the Philippines using chicken thighs, bok choy, apple cider vinegar, onion, and garlic.