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Get Kalbi (Korean Barbequed Beef Short Ribs) Recipe from Food Network
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Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals!
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The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky
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Quinoa and cabbage are tossed in a spicy and sweet dressing creating a refreshing Asian-inspired salad.
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Chunks of sweet apple balance out the flavor of the spicy Korean red pepper paste in this easy to make meal.
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Savory mashed acorn squash is folded into a soft, creamy risotto made with Parmesan and Fontina cheese in this elegant vegetarian main dish.
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Pork tenderloins are pounded flat, spread with olive tapenade, and blue cheese, then rolled up and roasted. A Dijon-lemon sauce finishes this elegant dish. Your guests will surely be impressed!
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Chicken afritad, a dish from the Philippines with chicken, bell peppers, and soy sauce, is cooked in the slow cooker for a warm and comforting meal.
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Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
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Get Cold-Fashioned Potato Salad Recipe from Food Network
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Get Pizzeria Luigi - Mona Lisa Pizza Recipe from Food Network
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This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies The whole mess goes in to the oven for about 15 minutes until the chops are cooked through