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cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
While Chef John warns that it's not authentic Chinese or even Americanized Chinese, this easy stir-fry is a perfectly delicious dinner served over rice.
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It's easy to use your food processor to whip up a zingy salsa made from black and green olives, white onions, and green chiles.
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Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.
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A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping.
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Get Citrus Granite with Crayfish Skewer Recipe from Food Network
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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A stout cup of coffee is spiked with Irish whiskey and cream.
www.chowhound.com
An easy recipe for garlic aioli flavored with spicy Calabrian chiles.
www.delish.com
This recipe (based on Peruvian rotisserie chicken) is deliciously lemony and garlicky.