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Perfect your stir-fries by 'velveting' chicken breasts, an easy Chinese restaurant-style technique that gives you impossibly succulent meat.
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Red potatoes cooked with bacon, onions and celery.
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Simmer farro in water with sautéed onion, carrots, and celery. The aromatic vegetables add delicate flavor to the cooked grains.
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.
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Slow roasting a lamb shoulder is a lot less stressful than trying to achieve perfection with a leg of lamb. And, if you like shredded beef and pulled pork, you'll be down with this.
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Chocolate and cherries pair perfectly together in this delectable pork dish.
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe from Food Network
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Get Sweet and Sour Pork Sliders Recipe from Food Network
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Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!
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Get Tagliata with Rosemary and Garlic Potatoes Recipe from Food Network