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Cross-cut veal shanks are the cut for osso buco, a braised dish The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth But it’s the addition of orange zest and oil-cured black olives that makes this a standout
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Get Falsomagro Recipe from Food Network
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
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Quick and EASY Cucumber Salad with tahini dressing, lemon, garlic, and herbs!
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Get Louisiana Red Beans and Rice Recipe from Food Network
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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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When in doubt on how to make any meal, including pizza, more tasty, #putaneggonit.
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network
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Get (Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup Recipe from Food Network
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These Panko breadcrumbs seasoned with Dijon and thyme instantly upgrade any type of meat, especially this juicy pork tenderloin.