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A sweet and tangy marinade doubles as a tasty glaze for this easy broiled salmon.
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This cilantro-lime brown rice recipe is a close spin-off on the popular Mexican-inspired restaurant chain's cilantro-lime rice.
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Hearty turkey drumsticks are marinated and basted with a tangy orange marinade. This is great for leftovers, but also a fine way to enjoy turkey throughout the year!
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After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.
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Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan.
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Make these from-scratch flatbreads without yeast using this quick and easy recipe the next time you are looking for an alternative to naan.
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Peanut butter, coconut oil, cocoa powder, and honey come together in this quick and easy truffle recipe that is healthier than traditional truffles.
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This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta.
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Lemon cake in a mug topped with a simple lemon sauce is ready in minutes for a quick snack or dessert.
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Mondel Brodt is a semi-sweet cookie/bread much like biscotti. A delicious Jewish treat. Great with coffee or tea.
cooking.nytimes.com
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven