Search Results (11,355 found)
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
cooking.nytimes.com
Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
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Our version of this family favorite is ready in just 30 minutes.
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The haloumi and anchovy sauce make this a substantial dish that can stand alone at lunch.
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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This guacamole is fresh, green, and a little zesty.
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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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Star Ingredient: Mitica Walnuts in Lemon Honey Using walnuts that have been bottled in honey is a quick way to add a sweet, nutty flavor and crunch to shrimp and broccoli without having to toast, cool and candy walnuts.
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A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...