Search Results (2,192 found)
www.delish.com
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
www.chowhound.com
A recipe for vegetarian breakfast tacos with shallots, arugula, and a fried egg.
A recipe for vegetarian breakfast tacos with shallots, arugula, and a fried egg.
www.allrecipes.com
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
Ingredients:
beets, walnuts, maple syrup, salad greens, juice concentrate, balsamic vinegar, olive oil, goat cheese
www.foodnetwork.com
Get Tri-Colore Orzo Recipe from Food Network
Get Tri-Colore Orzo Recipe from Food Network
Ingredients:
pasta, olive oil, arugula, cheese, cherries, basil leaves, pine nuts, lemon juice, salt, black pepper
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cod, yellow onion, butter, olive oil, honey, madeira, salad greens, juice, littleneck clams, thyme
cooking.nytimes.com
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer’s weekend lunch.
Here is a fast, easy salad that will make good use of that leftover chicken in the fridge It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer’s weekend lunch.
Ingredients:
spinach, roast chicken, scallions, cilantro, avocados, maldon, zest, lime juice, olive oil
www.delish.com
This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
Ingredients:
red onion, green olives, chili, lemon juice, olive oil, skirt steak, oregano, baby spinach
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
Ingredients:
canola oil, asafetida, split peas, mustard seeds, cumin seeds, nigella seeds, fennel seeds, onion, cloves, japanese eggplants, tomatoes, vegetable stock, salt, cayenne pepper
www.allrecipes.com
Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.
Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.
Ingredients:
olive oil, red wine vinegar, honey, sugar, dijon mustard, strawberries, baby greens, cranberries, red onion, feta cheese
www.allrecipes.com
Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.
Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.
Ingredients:
baby spinach, red onion, pecans, blue cheese, balsamic vinegar, molasses, garlic, black pepper, olive oil
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
Ingredients:
chicken, white onion, mint leaves, cilantro leaves, basil leaves, leafy greens, tomatoes, coriander seeds, fennel seeds, juice, olive oil, chile, cardamom, onion powder, sumac