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This recipe is by Molly O'Neill and takes 25 minutes, plus at least 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Spatchcock chicken is braise-roasted with lemons and carrots in a simple broth creating a delicious gravy while roasting.
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Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.
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An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce.
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This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.
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This is an easy-to-prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice.
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This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
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This is a savory alternative to sweetened squash side dishes. Acorn or other winter squash is baked with dry stuffing mix, tomatoes, onions, green pepper, and feta cheese.
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Delicate rice vinegar dresses this salad of chicken, lettuce, nuts and the requisite sesame seeds and crisp Chinese noodles.
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Beef broth is poured over browned and seasoned cubes of beef in a slow cooker with carrots, celery, barley and thyme in this recipe for a hearty soup which is cooked for 8 hours.
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An easy, delicious soup made with shrimp stock, straw mushrooms, and citrus zest. Leftovers freeze well.
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