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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
cooking.nytimes.com
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.