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cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Salmon fillets are marinated in white miso, then broiled with a vibrant spinach sauce.
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Get Barbecue Shrimp Recipe from Food Network
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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A delicious blend of tangy sauces and molasses is the perfect match for pork spareribs!
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I love making pickles and stumbled across an old pickled pumpkin recipe a few years ago. Using the recipe as a starting point, I made some changes and came up...
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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A mix of Swiss cheeses and smoked Gouda make a rich fondue, perfect for dipping crusty French bread.
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Baked pork spareribs take a tasty, tropical turn with this rich recipe that features crushed pineapple in the sauce. It goes great with mashed potatoes.
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.