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This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chiles Toreados: Fried Chiles with Lime-Soy Sauce Recipe from Food Network
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Get Fried Pea and Mint Patty Sandwiches: Pea-lafels Recipe from Food Network
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Breakfast can be so much more than eggs and toast or cereal and milk. Here's how.
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Get Deep Fried Cookie Dough with Fleur de Sel Recipe from Food Network
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Get Deep-Fried Cookie Dough with Fleur de Sel Recipe from Food Network
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Get Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe from Food Network
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
cooking.nytimes.com
At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food For him, Japan and South America are not an ocean apart