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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
www.allrecipes.com
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
www.chowhound.com
Prepackaged meat substitutes are a wonderful transitional food and can really satisfy the appetites of new vegetarians and omnivores alike. This taco filling...
www.allrecipes.com
Breakfast casserole, made with sausage, crescent rolls, eggs, and Cheddar cheese, is always a welcome treat on holiday mornings.
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
www.foodnetwork.com
Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
www.allrecipes.com
A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
www.delish.com
Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
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This is an easy sweet potato side dish with pecans and cornflakes!
www.allrecipes.com
Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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A classic potato-leek soup recipe.
Ingredients: fat, sugar
www.delish.com
Crunchy potato chips are a game changer in this classic sandwich.