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This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions The only caveat: Buy a brisket that’s not too lean You want it well-marbled with fat or the result will be dry, not juicy.
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Twice-fried pork is covered with a sweet and sour sauce of vinegar, rice wine, sugar, and soy sauce in this authentic recipe from Sichuan.
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Get Lemon-Garlic Skillet Chicken and Potatoes Recipe from Food Network
cooking.nytimes.com
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here If any of the clams don't open, it's safest to toss them Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.
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Get Daniel's Sardine and Red Pepper Terrine Recipe from Food Network
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Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.
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This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
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Impress your family on Christmas or your mom on Mother's day with this make-ahead wine and cheese strata bubbling with eggs, cheese, and a hint of wine.
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This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama barbeque and a delicious white barbeque sauce.
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Wontons, those small crisp appetizers originally from China, get a new fusion of flavors when stuffed with a creamy turkey filling and served with tangy, spicy cranberry salsa.
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Pair this hearty main dish with rye bread cheese toasts for a tasty traditional Irish dinner.
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Get Fajitas with Marinated Flank Steak and Rajas Recipe from Food Network