Search Results (2,450 found)
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Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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Silver-dollar latkes flavored with thyme, onion, and pepper.
www.delish.com
This easy and tasty recipe of roasted shallots by chef Mario Batali is a great side dish for any dinner.
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An easy pork cutlet recipe, with a rich red wine–shallot sauce an eye-catching rainbow Swiss chard side.
cooking.nytimes.com
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat Because a key ingredient in hash is meat that is already cooked, it’s perfect for leftovers and friendly for home cooks (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness
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These cornmeal-dipped green tomatoes get fried in bacon grease in the true Southern fashion.
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Soy sauce brings out the natural sweetness of the cabbage in this simple stir-fried cabbage dish.
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This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken-fried steak lovers at your table.
cooking.nytimes.com
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market Finally, spring has arrived.
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Let your air fryer deliver crispy, golden spring rolls stuffed with rice noodles, ground beef, and vegetables and rolled with love and care!
www.delish.com
Consulting chef Zak Pelaccio coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.