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cooking.nytimes.com
This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
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With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing ratatouille.
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This sheet pan salmon dinner with bell peppers, parsley, and lemon is quick and easy to make on weeknights and is ready in under 30 minutes.
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Very delicious easy to make chicken over rice dish. Sweet but with some heat.
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This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Cook with canned plum tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked spaghetti or linguine. Pass the Parmesan and enjoy!
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Get Crawfish Etouffee Recipe from Food Network
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Mussels have three things going for them: Theyre cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawbackthe tedious chore of scrubbing and debearding.
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Get Sweet Pepper Crostini Recipe from Food Network