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Get Multigrain Muffin Recipe from Food Network
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.
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Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.
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Buckwheat crepes with cocoa are filled with whipped coconut cream for an elegant dessert. Top with berries, nuts or chocolate if you like.
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Get Braised Short Ribs with Seared Shrimp and Grits Recipe from Food Network
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Bacon and crayfish join crab in this Cajun take on a restaurant favorite.
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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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This dish needs only 20 minutes of attention at the stove The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness
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Get "High Roller" Mushroom Puff Pastry Recipe from Food Network
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Get So Good Soba Noodle Salad Recipe from Food Network