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cooking.nytimes.com
For delicious brussels sprouts, cook them in very hot oil The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children Don’t use an expensive olive oil for this dish
Ingredients: brussels sprouts, olive oil
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
www.allrecipes.com
Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
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You'll definitely want seconds of this south-of-the-border lasagna.
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Fresh herbs make this buttermilk salad dressing a standout!
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Very easy, very good Spanish rice!
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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These crispy beef wontons are made in the air fryer and are a lot less oily than the deep-fried version.