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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
www.allrecipes.com
Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
cooking.nytimes.com
Roast asparagus this way and it becomes positively juicy You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible Err on the side of extravagance, and polish up any leftovers for lunch the next day.
cooking.nytimes.com
These gingery sweet-and-sour glazed ribs are tender and intensely flavored — and pretty much impossible to stop eating once you start The sauce also works well on spare-ribs if you’d like to substitute those here Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting
www.chowhound.com
The onion rings in this recipe are coated in a batter of semolina flour and club soda, then fried until puffed, crisp, and golden brown.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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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This supermoist cake is flavored with molasses for a mellow sweetness.
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This braised leg of lamb recipe is a festive main dish for all celebrations, especially Easter and Passover.
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In this bruschetta recipe, grilled asparagus is tossed with crunchy pine nuts and sprinkled with salty Pecorino Romano cheese.
www.foodnetwork.com
Get Kale Salad with Amber Ale Vinaigrette Recipe from Food Network
www.allrecipes.com
Pears, bananas and cranberries are baked under a crunchy topping with a hint of citrus.