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Get Lemon-Lime Pound Cake Recipe from Food Network
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
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Garden fresh tomatoes, bell and hot peppers, onions, fresh lime juice, plus brown and white sugars, are brewed into a zesty, richly-flavored sweet chili sauce in this family recipe.
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These ribs are cooked in a barbeque sauce which is out of this world! It contains simple ingredients, yet it gives the ribs great flavor.
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This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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The basic, tried and true formula for fried chicken: flour, salt and pepper in vegetable oil.
Ingredients: chicken, flour, vegetable oil
cooking.nytimes.com
It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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Get Warm Roasted Vegetable Salad with Bacon Vinaigrette Recipe from Food Network
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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.