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This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
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Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
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You'll wish your last bite of this salad, made with Morningstar Farms® Meal Starters Chik'n Strips, were your first.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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Delicious veggies meet the versatile naan bread in this quick and easy recipe for naan veggie pizza.
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Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
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Get Cherry Tomato Red Clam Sauce with Linguini Recipe from Food Network
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This versatile baked egg and kale dish can be served as a savory breakfast dish or as a main dish at dinner.