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Fresh chiles deliver a lot of flavor and heat to this Vietnamese dipping sauce with rice vinegar, lemon juice, fish sauce, garlic, and sugar.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Proof that seafood tacos aren't just summertime fare.
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Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.
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Simmer chopped clams, clam juice and parsley in an olive oil and garlic base, then toss with hot linguini and dinner is served.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this quick and easy vegan caramel sauce in 5 minutes and with 3 ingredients; perfect for ice cream, pancakes, and apple dipping.
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Marinated skirt steak, threaded onto skewers and grilled, becomes melt-in-your-mouth tender and delicious, with wonderful caramelized bits!