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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
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Pork chops are marinated in cumin, ginger, lemon, and cardamom, then pan-fried and served with baby new potatoes that are roasted with four fresh herbs.
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This soup-and-sandwich combo can be made up to a day ahead -- perfect for a picnic or a fun, casual dinner at home.
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Get Potato Pork Croquette: Korokee Recipe from Food Network
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Get Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo) Recipe from Food Network
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Get Red Pepper-Basil Pesto Pizza Recipe from Food Network
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This picture-perfect focaccia is a beautiful (and edible!) piece of art that looks complicated but actually comes together quickly.
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This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
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Simply seasoned shrimp are brushed with a garlic-infused olive oil as they cook on the grill.