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cooking.nytimes.com
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal Here the mixture is spread over chicken thighs, which are then roasted to golden perfection But you could easily use it on salmon or flounder, on corn or potatoes
www.allrecipes.com
Tired of plain old steamed green beans? These are rich and savory because they are cooked with beef bouillon and soy sauce.
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.
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This is a terrific rub for chicken. It adds amazing flavors, seals in juices, and gives the finished chicken a lot of color.
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Get Ragu alla Mugellana Recipe from Food Network
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
cooking.nytimes.com
This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries Others may reverse course and apply mustard
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Corned beef, sauerkraut, and melted cheese in crispy potato skins.
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Black and kidney beans are combined with ground beef and whole kernel corn in this tomato juice based soup with taco seasoning mix.
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Get Caldo de Res: Spanish Beef Soup Recipe from Food Network
www.delish.com
A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.