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cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort
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Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is...
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In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.
cooking.nytimes.com
Want to work more carrots into your diet Make up a batch of grated carrot salad every week Standard fare in French cafes and charcuteries, this salad keeps well
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Get Grilled Chicken Salad With Gazpacho Dressing Recipe from Food Network
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Tangy German potato salad is made with vinegar, red potatoes, bacon, chives, and sour cream for a salad that's great warm or cold.
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This beautifully-hued salad has an intriguing flavor combination of sweet, smoky, and salty with the crunch of dusky, curried almonds.
cooking.nytimes.com
Lentils and tuna are a wonderful combination This mixture also makes a great stuffing for tomatoes.
cooking.nytimes.com
A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
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Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.
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We have a large garden and I love to use all the fresh vegetables I can, a lot of the ingredients in this salad we have in our garden, it is so good.
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Get Orange Segments with Berries and Balsamic Cream Recipe from Food Network