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Oats, peanut butter, honey, flax seeds, and coconut are rolled into balls creating high-protein energy bites for a filling on-the-go snack.
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This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The king knew where it was at.
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Strips of beef are stir-fried with onions, celery and mushrooms.
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Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken thighs get lots of Thai flavor when slow cooked with salsa with peanut butter, coconut milk, and fresh ginger. Serve over lots of hot white rice.
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This easy and inexpensive candy tastes like that famous crunchy peanut candy bar. Buy your candy supplies after Halloween to get a great price, then make a batch or two for Christmas gifts and cookie trays.
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Use your air fryer to create this quick and easy cauliflower side dish that pairs well with any protein.