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cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
www.delish.com
This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook.
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Get Lightened Chicken and Eggplant Parmesan Recipe from Food Network
www.simplyrecipes.com
Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!
cooking.nytimes.com
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers
www.allrecipes.com
An Instant Pot® pressure cooker makes it so easy and quick to make this creamy, cheesy mushroom risotto that it feels like cheating.
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These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.
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This Mediterranean rice pilaf with butter, toasted pine nuts, and parsley is simple to make and sure to please even the pickiest eaters.
www.allrecipes.com
Chef John tackles the exciting tastes and textures of mochi with his recipe for green tea mochi ice cream.