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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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An Asian twist on the breakfast sandwich.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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Let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.
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Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
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Tired of the same old fried rice? Mix it up and make kimchi bokkeumbap, or kimchi fried rice, for dinner tonight!
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This easy recipe fuses walnuts, lentils, and pasta the perfect combination for a cool-weather dinner.
cooking.nytimes.com
Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton Expensive meat from real farms is a more extreme example of this less-is-better policy
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I was about to make a boring old brown rice / kale / soy sauce type of thing for dinner-and I was out of tofu but dying for protein-when somehow inspiration struck...
Ingredients: brown rice, eggs, lemon
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Get Asturian Bean and Sausage Soup Recipe from Food Network