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This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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This simple whole-grain side dish is seasoned with fresh cilantro, soy sauce, and rich sesame oil.
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This recipe turns Buffalo wings into sliders, by grilling hot sauce–marinated chicken thighs and topping them with a carrot, celery, and blue cheese slaw.
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Get Paella Valenciana Recipe from Food Network
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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Loaded with green peppers, ham, and cheese, this skillet egg dish is appropriate for brunch, lunch, or dinner. Serve with an easy green salad and rolls to accompany.
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Get Spanish Omelet with Romesco Sauce Recipe from Food Network