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cooking.nytimes.com
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006 Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.
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Chicken breasts are baked on a bed of fresh carrots, bell peppers, and celery in this light yet satisfying meal.
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Get Grilled Butterflied Lamb with African Spices and Herbed Yogurt Recipe from Food Network
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For a new spin on surf 'n turf, try these crab cake-stuffed burgers that make an easy, impressive dinner for two.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Beef, bell pepper, mushrooms, and onion are skewered and basted with a soy and lemon marinade to make these tasty summer treats perfect for the grill.
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Ground beef is simmered in a coconut milk sauce with fresh vegetables and water chestnuts in this comforting Tinaktak recipe from Guam.
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Get Salmon with Hops Bearnaise over Cauliflower Puree Recipe from Food Network
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Get Spicy Chard Soup Recipe from Food Network
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Get Jerusalem Artichoke Nicoise Salad with Roasted Chicken Recipe from Food Network
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Get Spinach-and-Garlic Lentils Recipe from Food Network