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This fabulous taste sensation (pronounce it moof-ah-LOT-ah) is my version of a New Orleans sandwich.
cooking.nytimes.com
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
www.chowhound.com
Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just...
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.
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This has been past down from my grandmother But I upped the recipe by adding the beer to it.It was hard to put it on paper because we we always cook by taste...
cooking.nytimes.com
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb
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Get Deviled Potato and Egg Salad Recipe from Food Network
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Get Five-Spice Grilled Duck with Citrus Sauce and Couscous Recipe from Food Network