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cooking.nytimes.com
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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This basic ceviche recipe includes white fish 'cooked' in lime juice and tossed with cilantro, green onion, and tomato for a refreshing first course.
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Beef roast is seared with seasonings and simmered in a slow cooker with an onion broth creating an easy pot roast for weeknight dinners.
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An easy slow cooker recipe for honey-ginger pork with kale. Serve over noodles.
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well.
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This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese-style preparation.
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Blend ground beef and ground lamb with onion, garlic, rosemary, and marjoram in a food processor to get gyros-style meat in your home kitchen.
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Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.