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This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green beans and bacon are baked in a mixture of brown sugar, butter, and garlic for a tasty side dish even kids will love.
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Cocktail wieners are simmered in a sweet and savory sauce and are perfect for potlucks or sporting events.
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Shake up this easy, Asian-inspired barbecued chicken recipe from Curtis Stone the next time you're craving comfort food. Recipe from Relaxed Cooking with Curtis Stone.
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A classic Japanese sushi rice recipe.
Ingredients: rice vinegar, sugar, salt, sushi rice
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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It's easy to make your own Moroccan preserved lemons. Whole lemons are cured for 1 month with salt and water, then stored in the fridge, but only the peel is used for cooking.
Ingredients: lemons, salt, water
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Take steak fries to another level by wrapping each with a slice of bacon for a rich and satisfying snack on game day that is easy to make.
Ingredients: steak, bacon, salt
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This honeydew melon ice pop recipe is a simple riff on the Melona bar.
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Potatoes simmer with yellow mustard until they are yellow, tender, and infused with mustard flavor. It couldn't be a simpler way to add flavor to your most basic side dish.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.