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Cooked to creamy perfection in the sous vide, these eggs yolks are lightly breaded and deep-fried to achieve a crunchy, golden outer shell.
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This recipe is by Julia Moskin and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peanut oil, shallots
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This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.
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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.
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Very popular in Korea as "Street Food" or as a drinking snack.
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An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce–like rémoulade for dipping.
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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
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These juicy burgers use simple ingredients and are prepared in an air fryer for a quick and easy weeknight meal.
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Chickpeas are roasted with vegetables and a hearty serving of Hungarian paprika for a spicy and quick side dish.
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These quick and easy hush puppies use corn muffin mix and are nicely spiced with garlic and onion powder.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.