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Get French Toast Casserole with Brown Sugar-Walnut Crumble Recipe from Food Network
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
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Watermelon jellies, the white rind of a watermelon soaked in a lemongrass syrup, taste just like watermelon gumdrops.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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A rustic fig galette with a free-form crust is filled with fruit that promises a burst of intense flavor.
Ingredients: flour, sugar, cornmeal, salt, butter, water, figs
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Don't let meringue scare you away from making Chef John's easy recipe for Halloween meringue bones and ghosts!
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Get Perfect Pie Crust Recipe from Food Network
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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Get Vegan Pie Dough Recipe from Food Network