Search Results (8,320 found)
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
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Bison dogs wrapped in crescent roll dough with cheese and honey mustard are coated with corn meal and baked until golden.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
cooking.nytimes.com
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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An easy chicken enchiladas verdes recipe. You will need tomatillo sauce, cooked chicken, corn tortillas, and Mexican crema for this recipe.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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A classic cheesy potato pancake recipe. You'll need russet potatoes, canola oil, onion, paprika, onion powder, garlic powder, cheddar cheese, and green onions.