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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
www.foodnetwork.com
Get Radish and Sesame Soy Noodle Salad Recipe from Food Network
www.delish.com
If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.
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Get Grilled Brussels Sprouts Recipe from Food Network
www.chowhound.com
Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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Save oven space this holiday season by letting your Instant Pot(R) do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic Thanksgiving dish.