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cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.
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Get Grilled Mahi-Mahi with Black Bean Salsa Recipe from Food Network
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Get MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup Recipe from Food Network
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Get Braised Short Ribs in Pasilla Chile Pozole Recipe from Food Network
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Quick and easy, this vibrant Cambodian-style Coconut Shrimp Soup with coconut milk, green beans, and tomatoes is perfect for a weeknight supper!
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Get Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc Recipe from Food Network
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Recipe for Spice-Dusted Brownies, as seen in the February 2007 issue of 'O, The Oprah Magazine.'
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Seasoned rice is wrapped with fresh fish, cooked shrimp, or eggs for traditional Japanese nigiri sushi.
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Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
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This rich tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smokiness; be sure to heat it carefully with the sugar so it doesn't ignite.
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The tastiest way to have your pecan pie faster.