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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.
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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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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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Pairing smoked trout with green apples creates a terrific sweet-tart-smoky combination.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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Super satisfying and super easy.
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Some Sunday mornings are tougher than others; the Beer Bloody Mary is the drink of choice for just those days!
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Lamb meat, potatoes, and carrots are the basic ingredients in this great stew.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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A salad made with elbow macaroni and kidney beans has a red wine vinegar and light mayonnaise dressing. It is perfect for picnics!