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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam.
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When capers hit hot oil, they puff up into crispy little blossoms with intense flavor and crunch.
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Get Tuscan Lemon Chicken Recipe from Food Network
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Get Marinated Grilled Cherry Tomatoes Skewers Recipe from Food Network
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Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.
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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
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A big debate going on now in the food world is: gnudi or gnocchi? Or in English, naked or lumpy. Ever notice how everything sounds better in Italian? ("Gn" is...
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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
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Under ripe peaches and Riesling wine are the secret to these delicious pork chops. The peaches simmer in the Riesling wine while the seared pork chops bake in the oven to create this quick and elegant meal.
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These oven-roasted golden potato chips will make you think twice about indulging in the deep-fried kind.