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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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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
cooking.nytimes.com
Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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A creamy turkey gravy recipe with bourbon.
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This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
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Top brownies with popcorn, peanuts, chocolate and peanut butter chips, and some caramel and you have these bonkers caramel popcorn brownies!
cooking.nytimes.com
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.