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Marinate these Vietnamese pork skewers ahead of time before grilling, then dip in a tangy sauce of garlic, red chiles, lime, and fish sauce.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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White wine, sugar and orange juice are blended with fresh strawberries in this chilled fruit soup.
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Spice up your stuffed pepper game!
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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A classic pasta, with tomatoes, pancetta, and chile flakes.
cooking.nytimes.com
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
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This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.
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Made with espresso, Marsala wine, ladyfinger cookies, and a mascarpone cheese custard, this tiramisu is the perfect dessert.
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.