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This recipe is by Mark Bittman and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fennel, onion, butter, water
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Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.
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Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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A heavenly combination of flavors including bacon, onion, and paprika come together to make the best deviled eggs that will impress everyone.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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Wheat bran adds texture to these gingery cookies.