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Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
cooking.nytimes.com
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical
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Get Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream Recipe from Food Network
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Get Cuban Pork Chops with Mojo Recipe from Food Network
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Get Oven-Roasted Crab "Buon Natale" Recipe from Food Network
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Get Dragon Eggs Recipe from Food Network