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cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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Get Whole Roasted Turkey with Citrus Rosemary Salt Recipe from Food Network
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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Get Penne with Shrimp and Herbed Cream Sauce Recipe from Food Network
www.allrecipes.com
A Marsala wine mushroom sauce complements these crisp chicken breasts stuffed with spinach, prosciutto, and fontina cheese perfectly.
cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably
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Sometimes, a cook wants a day off. I recently had a morning of nothingness. It was a day meant for relaxing, watching a movie or a cooking show. Later in the...
cooking.nytimes.com
This sandwich takes advantage of late-summer’s bounty, with a pile of vegetables set between two layers of focaccia It takes about half an hour to prepare You’ll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives
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Get Vegetarian Lasagna Recipe from Food Network
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What does chimichurri—the zesty green herb sauce—not make instantly more delish?
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Get Spaghetti and No-Meat Balls Recipe from Food Network