Search Results (4,324 found)
cooking.nytimes.com
These tangy chicken thighs are a weeknight alternative to a long, weekend braise They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
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I came up with this one night out of the ingredients in my refrigerator. Delicious, simple and fresh, this is a wonderful main course or appetizer that is also...
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This corn salad comes together in three minutes flat, no cooking required.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled chicken gets a punch of flavor from sticky sweet-chili sauce.
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You will love this zesty Southwestern-style fish. If you have any leftovers, they make great fish tacos.
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cranberry-apple juice mixed with ginger ale and garnished with slices of lime and sprigs of mint.
Ingredients: apple juice, ginger ale, limes, mint, ice
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A grilled halibut recipe with a fresh corn salsa made all in one grilling session.
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.