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Get Halibut Miro Recipe from Food Network
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Sweet lychees and raisins add a pleasant sweetness to this delicious rice dish.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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Get Sirloin Steak with Mushroom Marsala Sauce Recipe from Food Network
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Plenty of us love our meat and potatoes, but sometimes a plain-old baked Russet gets a bit boring. Kick up your starch intake with this recipe that combines shallots...
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Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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This shallot-tarragon jam recipe is a sweet and savory spread perfect for roast chicken sandwiches or as an appetizer with cheese and crackers.
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Top Chef Masters winner Floyd Cardoz, flavors the salmon with spicy ginger, sweet maple syrup, tangy tamarind, and smoky chipotles.
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A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
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This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
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This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.