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The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky
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A delicious posole in minutes, made with leftover Thanksgiving turkey, green mole paste, and canned hominy.
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Get Brisket Hash Recipe from Food Network
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Potatoes and chicken breast meat flavored with warm and lively seasonings are the fixings for some seriously tasty fajitas! Complete the dish with your favorite toppings, and serve with beans and rice.
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This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
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Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
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This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.