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cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Crustless quiche is a quick and easy brunch dish loaded with so much flavor from bacon, Swiss cheese, and asparagus that you won't even miss the crust.
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Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
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I whipped up this pasta dish to satisfy a craving for olives and feta cheese.
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Get Homemade Green Bean Casserole Recipe from Food Network
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An unusual pasta salad made with spaghetti, teriyaki sauce and wilted spinach and served warm.
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Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.
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This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
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Buttered savoy cabbage cooks with onions and kielbasa until tender. Pierogies are first boiled, then pan fried until golden brown before being stirred into the cabbage.
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These turkey burgers for the grill are given a bit of sweetness from red pepper jelly, barbeque sauce, and apple. A spicy mango chutney brings a touch of heat.
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Get Egg "Barley": Farfel Recipe from Food Network