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Don't mash these potatoes very much; they aren't meant to be smooth.
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an excellent recipe I came up with one day. Italian sausage is simmered in beer with bell peppers and red onions.
cooking.nytimes.com
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough But this recipe is inspired by that pancake Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter
Ingredients: spring onions, egg, soy sauce, flour
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Caramelized onions smothered in homemade truffle butter make this pan-roasted ribeye steak dinner the perfect choice for entertaining guests.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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A perfect - and delectable - gift for the grilling enthusiast in your family.
cooking.nytimes.com
Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding) It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style
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Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.