Search Results (3,492 found)
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Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.
Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.
Ingredients:
oil, cooking oil, chili peppers, cloves, yellow onion, fish sauce, soy sauce, basil leaves, cilantro
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Like pasta sauce in a spread.
Like pasta sauce in a spread.
www.delish.com
When topping pies like this Margherita, less is more, especially with sauce.
When topping pies like this Margherita, less is more, especially with sauce.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Ingredients:
green bell pepper, red bell pepper, bell pepper, cherry tomatoes, basil, cloves, salt, black pepper, vinegar
cooking.nytimes.com
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Mashed sweet potatoes get a different twist of flavor with homemade almond pesto and crisp bacon.
Mashed sweet potatoes get a different twist of flavor with homemade almond pesto and crisp bacon.
Ingredients:
sweet potatoes, chicken broth, butter, bacon, basil leaves, almonds, olive oil, lemon juice, milk
www.chowhound.com
A simple pizza made on the grill for a crunchy, slightly smoky crust.
A simple pizza made on the grill for a crunchy, slightly smoky crust.
cooking.nytimes.com
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao
Ingredients:
soy sauce, oyster sauce, fish sauce, chicken stock, brown sugar, cloves, chiles, neutral oil, beef tenderloin, lime, basil leaves