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Shrimp Kebabs with chile and lime seasoning.
Ingredients: bamboo skewers, lime
cooking.nytimes.com
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
cooking.nytimes.com
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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Quinoa fried rice is made just like traditional fried rice with eggs, veggies, and a soy sauce-based sauce but uses cooked quinoa instead of rice.
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Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
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Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage is rolled into wonton skins. Steam and serve to party guests.
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Host the scariest Halloween party in town with Chef John's spooky recipe for quick and easy severed fingers made with cheese sticks and hot sauce!
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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Layers of fried eggplant, Parmesan cheese, and ground beef in pasta sauce combine in this eggplant casserole.
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A piquant marinade makes elegant Cornish game hens a treat to grill.
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Ziti and Italian sausage baked with mushrooms, onion, celery, mozzarella and a simple tomato sauce.