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cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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The gorgeous colors of this green, bright orange, purple white and red salad make this so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with guests!
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A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.
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Poke is the latest food craze you gotta try. Discover our easy way to make a salmon poke bowl with our simple recipe on chowhound.com.
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Buttery-tasting fava beans and fresh tomatoes steal the show in this robust shortcut soup.
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To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeños.
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Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.
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Chicken is baked in a creamy, wine-based sauce in this white coq au vin recipe that is great for special occasions or Christmas dinner.
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This variation on a classic risotto recipe features wild mushrooms and red wine.
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Get Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps Recipe from Food Network
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Get Parmesan and Prosciutto Spiced Plums Recipe from Food Network