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cooking.nytimes.com
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily With a little ground pork and leek for texture, the dish is simple to make, once the shopping is done, and comes together quickly Take care not to overcook the tofu.
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A great soup for casual entertaining.
cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Pork Back Ribs with Spicy Dipping Sauce Recipe from Food Network
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Get Yellowfin Tuna Burgers with Ginger-Mustard Glaze Recipe from Food Network
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Get Nacho Dog Recipe from Food Network
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Make your favorite restaurant lettuce wraps at home by stir-frying tofu with crunchy vegetables and creating that special sauce you love.
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This easy recipe makes a crisp sugar cookie that melts in your mouth.
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A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.
cooking.nytimes.com
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.