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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish demonstrates the affinity between shrimp and Heinz tomato ketchup.
cooking.nytimes.com
You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
www.allrecipes.com
Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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An easy and tasty side dish or appetizer, shrimp rangoon are fried pockets of shrimp and cream cheese seasoned simply with garlic and onions.
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With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).
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Get Tuna and Hummus Sandwiches Recipe from Food Network
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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These waffles paired with a quick pear sauce will get you out of bed.
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This delicious and easy side dish goes great with fish!
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
www.allrecipes.com
Heavy cream, candied ginger and a quarter-cup of cognac make this an ambrosial pumpkin pie.