Search Results (3,540 found)
cooking.nytimes.com
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006 Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.
www.allrecipes.com
Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.
www.delish.com
Hummus is the key to making this chicken dish's creamy, complex-tasting vinaigrette.
www.foodnetwork.com
Get Korean Grilled Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Reuben Meatball Sliders Recipe from Food Network
cooking.nytimes.com
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg But double the batch
www.allrecipes.com
A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
www.foodnetwork.com
Get Warm Savoy Cabbage Slaw Recipe from Food Network
www.foodnetwork.com
Get Mushroom-Caraway Soup Recipe from Food Network
www.foodnetwork.com
Get Sausage and Kraut Recipe from Food Network
www.foodnetwork.com
Get Lemon Sesame Glazed Greens Recipe from Food Network