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cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
cooking.nytimes.com
Cod cakes are terrific with cod, but can be made with any white-fleshed fish Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery Eggs and cracker crumbs will help bind everything together below a drift of spice
www.allrecipes.com
Make use of the many Instant Pot(R) cook settings to whip up this fast and flavorful pressure cooked minestrone with beef stew meat, lots of veggies, and gluten-free pasta.
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The chicken finishes cooking in a rich and creamy peanut sauce for a simple dish that makes supper super.
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A classic recipe for slow-cured corned beef. This cure takes 12 days, for beef with great flavor and a juicy texture.
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Get Daddy's Game Changing Turkey with Quick Pan Gravy Recipe from Food Network
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
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Get Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips Recipe from Food Network
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Chopped pan-grilled skirt steak is the centerpiece of these amazing nachos topped with refried beans, shredded cheese, chopped avocado, onions, and more!