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The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Loaded with Hachiya persimmons and dotted with cranberries, this bread is the epitome of fall; serve it with coffee and watch it disappear.
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Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
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A yummy breakfast in one dish. Hash browns are combined with eggs, bacon and cheese in a grilled sandwich. You can always substitute sausage or ham for the bacon.
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Lime juice and jalapeño offer a fresh kick to this classic.
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Get Pickled Red Onions and Fresno Chiles Recipe from Food Network
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Get Marinated Yuca with Pickled Red Onions Recipe from Food Network
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Catfish fillets are coated with a steak seasoning and cornmeal mixture, and fried to golden perfection.
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Shrimp stuffed with pickled jalapenos, wrapped in bacon, and deep fried will make you famous in your town.
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This rolled-and-cut variation on golden biscuits calls for buttermilk.