Search Results (12,183 found)
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Linguine with sweet onions, bacon, sauteed shrimp, and langostino lobster is the perfect dish for dinner parties!
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If you love buffalo chicken, you'll freak out over these buffalo chicken taquitos. Feel free to swap flour tortillas for corn tortillas.
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Thinly sliced pork is stir-fried with ginger, daikon radish, sake, and mirin in this easy Japanese weeknight dish that's full of flavor.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
cooking.nytimes.com
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
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This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Mozzarella cheese melts over olives, hot pepper sauce and avocados inside these quick-and-crunchy triangles.