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cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Tomato Soup with Sweet and Sour Shrimp Recipe from Food Network
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Beef brisket is pressure-cooked in a flavorful guajillo sauce with Mexican seasonings in this quick barbacoa recipe based on the traditional one from Guadalajara.
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Get Mexican Fish Stew Recipe from Food Network
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Get Acaraje Recipe from Food Network
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This recipe for kofta, or giant Persian meatballs, combines turkey with the traditional flavors of cilantro, chile, coriander and paprika.
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A pinch of white sugar takes the edge off this quick-fix salsa, prepared with canned tomatoes and fresh, crunchy vegetables.
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Get GZ's Mulled Cider Recipe from Food Network
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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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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
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Get Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe from Food Network