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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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Get Tex-Mex Bean Soup with Rice Recipe from Food Network
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Get BBQ Pulled Pork Sandwich Recipe from Food Network
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Get Sarah's Secret Flat Chocolate Tort Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
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Get Tomato-Tortilla Soup Recipe from Food Network
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This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked...
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Favorite flavors from the Southwest--peppers, black beans, corn, chiles--with shredded cheese and avocado make a delicious layered salad.
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Get Risotto With Yogurt and Peas Recipe from Food Network
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Get Chocolate-Almond Cheesecake Recipe from Food Network