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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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The distinctive flavor of Gorgonzola cheese asserts itself boldly in a creamy dressing tossed with leaf lettuce, walnuts, and diced avocado.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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Get Penne with Baby Artichokes, Black Olives and Peas Recipe from Food Network
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Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
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Individual romaine lettuce leaves are topped with a little bit of Caesar dressing and Parmesan cheese creating Caesar salad bites perfect for parties.
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Chef John's Teriyaki Burgers have teriyaki flavors--soy sauce, sake, mirin, hot sauce--right inside the burger so there's no need to serve with messy sauce.
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Get Tombstone and Coffin Grilled Cheeses Recipe from Food Network
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So easy and so delicious. Everything - baby carrots, cognac, cinnamon, honey and walnut oil - goes into an aluminum foil packet, and is roasted until tender and glistening.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.