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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
www.allrecipes.com
An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
www.allrecipes.com
Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.
www.allrecipes.com
Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
www.allrecipes.com
Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
www.chowhound.com
Using the typical available ingredients one can find here outside of the Hawaiian Islands (mainly on the US west coast), this modified recipe version is what...
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Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.
www.simplyrecipes.com
Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
www.allrecipes.com
This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.