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Get those chopsticks ready! Flavorful carrots, snap peas and shredded cabbage combine with succulent chicken and sorghum grain for a fresh twist on traditional Asian cuisine.
cooking.nytimes.com
This portable recipe was created by Kathy Patalsky, of Los Angeles Ms Patalsky came up with the recipe in college to bring to a family feast
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This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen...
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Homemade sheets of spinach pasta are layered with a rich meat ragu, bechamel sauce, ricotta, and Parmesan and baked until golden and bubbly. A delicious recipe from the Emilia-Romagna region of Italy.
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A classic recipe for slow-cured corned beef. This cure takes 12 days, for beef with great flavor and a juicy texture.
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A brine makes this roasted turkey extra moist and flavorful. Stuffed with vegetables, this bird is perfect for Thanksgiving and other holidays.
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While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.
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Get Five Spice Seared Duck - Asian Greens Spring Roll Recipe from Food Network