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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John gives a twist to surf-and-turf with his recipe for grilled halibut steaks with sweet corn and chanterelle mushrooms.
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Red wine – flavored butter dresses up everything.
Ingredients: butter, red wine, salt
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Green tomatoes and bell peppers are boiled together with just the right balance of sweet and tart, creating a versatile and tasty relish.
cooking.nytimes.com
Shaved steak is not a staple of Mexican cuisine Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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Keep these around with some vodka for an instant cocktail hour.
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A buttery saute of shredded cabbage and chopped onion is folded into tender egg noodles to make a quick and comforting dish.
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Purple potatoes and red radishes bring bright colors to this potato salad that also features onion and blue cheese.
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.