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Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.
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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.
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Get Spicy Muffin Tin Tacos Recipe from Food Network
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Get Tropical Trifle Recipe from Food Network
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Get Biscuit Glace of Raspberries (a Ma Facon) Recipe from Food Network
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Green vegetablesbroccoli, snow peas and celeryare the main focus of this stir-fry.