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cooking.nytimes.com
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
www.chowhound.com
I'll eat anything in a wrap. One day, I had some leftover thai and a sh**load of raw flour tortillas in my fridge. It was so good, I decided to throw it into...
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Get Slow-Cooker Pork Curry Recipe from Food Network
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Get Spicy Mint Beef Recipe from Food Network
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Get My Famous Drunken Noodles Recipe from Food Network
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Get Pork Satay Recipe from Food Network
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Get Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive Recipe from Food Network
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Get Grilled Shrimp Skewers with Cilantro-Mint Chutney Recipe from Food Network
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Get Spicy Tofu with Thai Slaw and Avocado on Multi-grain Bread Recipe from Food Network