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This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
cooking.nytimes.com
This recipe is by William Grimes and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
It's hard to believe, but this rich soup hasn't a drop of butter or cream It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
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Get Mushroom Soup with Bacon Recipe from Food Network
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Chef John's recipe for shrimp with a spicy, horseradish-spiked cocktail sauce is a guaranteed crowd-pleaser.
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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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Get Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree Recipe from Food Network
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Get Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice Recipe from Food Network
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This Vietnamese beef and green bean stir-fry is served over rice for a quick meal. Other vegetables, such as broccoli florets, could be substituted for the beans.
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This hearty and creamy version of the classic Caesar salad uses kale in place of romaine lettuce and adds cucumber and leeks.
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A family-pleasing quick dinner. Manicotti shells are filled with beef, refried beans, and seasonings, microwaved, and topped with cheese and sour cream.