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Get Shrimp and Salmon Cakes Recipe from Food Network
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You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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A light, spiced dressing with a bit of thyme and oregano sprinkled in. This is a great excuse to buy a big bottle of balsamic vinegar. Makes one beautiful cupful.
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A delicious red curry sloppy banh mi sandwiches recipe.
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Get Roasted Sausages and Grapes Recipe from Food Network
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.
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The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe Toasting and then grinding the spices — peppercorns, coriander, mustard seeds and cardamom pods — used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.
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Chicken thighs are marinated in blue cheese dressing and baked with seasoned rice for a delicious comfort food dinner.
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Get Roasted Vegetable and Chicken Quinoa Bowls for Two Recipe from Food Network
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Get Creamy Mushrooms Recipe from Food Network
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Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.