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cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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Fresh thick Yellowfin, or Blackfin Tuna works well for this recipe. This is such a delicacy, that you want to be able to taste the flavor and not spend time disguising...
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Get Danny Glover's Favorite Lethal Weapon Sauce Recipe from Food Network
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Easy Sauce That Goes Great With Seekh Kebab.
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One of our specialty dish, Beef Rendang, is among our customer favorites. It has over 15 ingredients and may seem a bit daunting to make, but it is well worth...
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Get Earl Campbell's Hot Link Gumbo Recipe from Food Network
cooking.nytimes.com
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things Prepare for lunchtime deliciousness.
cooking.nytimes.com
This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Get Hot and Sour Salmon with Greens Recipe from Food Network
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Get Chicken Lettuce Wraps Recipe from Food Network
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Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.