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Bacon is woven and wrapped around sausage stuffed with Cheddar cheese, garlic, green onions, and more bacon in this smoky, meaty dish.
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Lets combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wr
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This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong's Yardbird. After being battered and fried, the cauliflower florets are tossed with a sweet and fiery sauce made with gochujang, the pepper paste that is a staple of Korean cookin
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Garlic paste, lemon juice, and bacon provide a lot of flavor for this Swiss Chard side dish.
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Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
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A variation on the classic martini, the Gibson mixes gin and dry vermouth together and garnishes the cocktail with a cocktail onion.
Ingredients: gin, vermouth, ice, pearl onions
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...