Search Results (11,585 found)
cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
If you are lucky enough to have fresh turmeric and lemon grass at hand, you are lucky enough to be able to prepare this simple, piquant dish. Grind the herbs with garlic and white peppercorns for a fantastic paste to rub into the chicken, then grill and enjoy.
If you are lucky enough to have fresh turmeric and lemon grass at hand, you are lucky enough to be able to prepare this simple, piquant dish. Grind the herbs with garlic and white peppercorns for a fantastic paste to rub into the chicken, then grill and enjoy.
www.chowhound.com
Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
Ingredients:
chicken breasts, yellow onion, bay leaves, black peppercorns, salt, olive oil, butter, shallots, plus, sugar, tarragon, crusty bread
www.allrecipes.com
Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
Ingredients:
turkey, turkey thigh, chicken broth, yellow onion, white rice, salt, black pepper, cayenne pepper, green onions, red pepper, cilantro leaves
www.allrecipes.com
Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
Ingredients:
chicken, peanuts, red pepper flakes, ginger, lime juice, fish sauce, mint, thai basil, cilantro, butter lettuce, cucumber
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, celery, carrots, onion, meat, italian sausage, red wine, tomatoes, tomato paste, porcini mushrooms, chicken stock, sage, rosemary, bay leaves, salt plus, pepper, tagliatelle
www.allrecipes.com
Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
Ingredients:
wraps, neufchatel cheese, romaine lettuce, spinach, roast beef, swiss cheese, cherry tomatoes
www.chowhound.com
Tri Tip is a great BBQ favorite started in Ca and I use it to make tacos
Tri Tip is a great BBQ favorite started in Ca and I use it to make tacos
www.chowhound.com
This is our family recipe for a super tender roast with very rich gravy. There's something that a nice dark red wine does for a large cut of beef that just complements...
This is our family recipe for a super tender roast with very rich gravy. There's something that a nice dark red wine does for a large cut of beef that just complements...
www.allrecipes.com
These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
Ingredients:
butter, shallots, french baguettes, dijon mustard, roquefort cheese, roast beef, heavy cream, horseradish, white pepper
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
Ingredients:
butternut squash, balsamic vinegar, olive oil, lentils, ginger, turmeric, onion, water, red wine vinegar, dijon mustard, cumin seeds, walnut oil, parsley