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cooking.nytimes.com
For the most part, the shrimp will tell you when they’re done Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.
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Why save steak dinners for special occasions? This one has protein, grains, and greens covered.
www.allrecipes.com
Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.
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This yummy honey barbeque sauce is great on chicken wings, pork or short ribs. The soy sauce and oyster sauce hint at an Asian inspiration, while the gin gives it an undeterminable edge.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This version of huevos rancheros is served in a tortilla bowl with fried eggs, black beans, Cheddar cheese, avocado, and sour cream.
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Corn salad with black beans, feta cheese, and green onions is a colorful and crowd-pleasing side dish for any meal or party.
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We like spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.
www.allrecipes.com
Black bean turkey burgers are a healthy dinner to prepare for weeknights and are ready in less than 20 minutes.