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A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
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This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
cooking.nytimes.com
Thai-style fried rice is an addiction in our household If you cannot find Alter Eco’s ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice This may seem like a lot of fried rice, but believe me, you’ll finish it in one sitting
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Water chestnuts give this classic green bean casserole crunch, while crumbled bacon boosts the flavor.
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Get Homemade Green Bean Casserole Recipe from Food Network
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This recipe is by Frank Bruni and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Oven-fried pork chops coated in a nicely-seasoned breading are ready in about 1 hour and will be a crowd-pleaser in your family.
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This Christmas Brisket Fried Rice, fragrant with ginger, garlic, and scallions, is a cheeky and delicious marriage of two Jewish and Chinese favorites, and a...
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Get French Toast Fried Chicken Sandwich Recipe from Food Network
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Add a lager or pilsner to fried chicken batter for extra flavor.
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An unusual crunchy snack, black-eyed peas are soaked overnight, cooked with onion and jalapeno pepper, then deep fried and tossed with seasonings.
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Traditional Gullah cooking uses a special spice blend, similar to Cajun seasoning. It can also be used to season meat, fish, or omelets. Try this one for fried dishes or use the regular version.