Search Results (6,122 found)
cooking.nytimes.com
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.
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A savory sauce of mushrooms, sherry, milk and cheese is mixed with poached chicken and layered with egg noodles. Crushed Cornflakes over the top makes a festive, crunchy baked crust.
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Get Asparagus and Chicken Stir-fry Recipe from Food Network
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A recipe for creamy, crab soup by celebrated Chef Mario Batali.
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Simply toss your favorite frozen potstickers into this hearty pot of cabbage, ham, sherry, and ginger to witness the magic of dumpling soup!
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Get Beef with Scallions, Tomato, and Ginger Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic Chinese Broccoli Beef Stir Fry recipe only 30 minutes from start to finish! Crisp-tender broccoli and tender steak, all decked out in a savory sauce. Serve with rice.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network
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Get Neely's Dry BBQ Ribs Recipe from Food Network