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This sauce is crack.
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A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken.
cooking.nytimes.com
Searing salmon in a tangy lime and ginger caramel that’s spiked with Asian fish sauce is one of my favorite ways to cook the fish Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender
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Sweet honey balances tart rhubarb in this unexpected savory dish.
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The iconic cherry pie with a lattice crust—all that’s missing is a scoop of ice cream.
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Get Yellowtail Sashimi with Diced Chiles Recipe from Food Network
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Get Chef's Apple Pie Recipe from Food Network
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Chicken strips are fried in a Thai spice blend, then tossed with cooked pasta. An easy to make main dish with an exotic blend of flavors.
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Hawaiian fusion before Roy Yamaguchi! From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch...
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This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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Get Royal Hawaiian Ribs Recipe from Food Network