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The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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Swordfish is marinated in white wine and soy sauce flavored with ginger, then stuffed with arugula and tomato and grilled for a fresh, hot, summer meal.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling.
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.