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cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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Loaded with sautéed jalapeños and onions, Swiss cheese, and sliced avocado.
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Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.
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This Chinese brisket and turnip stew recipe uses Chu Hou paste, ginger, garlic, and star anise for a brothy, satisfying stew.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is easy to make and will be a hit.
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Get Yellow Fin Tuna Farfalle Recipe from Food Network
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Millet is simmered with onions and garlic and seasoned with cumin and curry powder for a satisfying, vegan side dish.
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.