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This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
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This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
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Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
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Get Yams with Toasted Spice Rub Recipe from Food Network
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Get Beer-Simmered Bratwurst Recipe from Food Network
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Chocolate soy milk, banana, strawberries, and pineapple give the flavors of a banana split in smoothie form.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!