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Pureed mango teams with orange and lime juices to make a refreshing slushy drink.
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven's heat for crisping.
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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These crispy beef wontons are made in the air fryer and are a lot less oily than the deep-fried version.
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This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird — fast Before roasting, the bird’s legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared That jump-starts the cooking of the dark meat (which always needs more time than the white meat)
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Smoked paprika, salt, and garlic powder are the primary ingredients in this homemade dry rub for ribs.
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Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish