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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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Thinly sliced smoked sausage is quickly sauteed and then simmered with colorful bell peppers, fragrant onions and a touch of ready-made sweet and sour sauce. Add a pinch of cayenne pepper and as much hot pepper sauce as your tongue can take.
cooking.nytimes.com
What is tonic Like its partner gin, tonic can be a blend of many different things, depending on the recipe, which is generally proprietary But, also like gin (which, no matter what other ingredients, must begin with juniper berries), tonic must start with quinine, which is derived from the bark of the cinchona tree of South America.
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Get Pancetta-Wrapped Pork Roast Recipe from Food Network
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Dazzle guests with this creamy, cold cauliflower soup.
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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A delicious spiral-cut bacon dog recipe.
Ingredients: buns, bacon, cheddar cheese
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.