Search Results (11,401 found)
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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Tomatoes, chipotles and cilantro are cooked in chicken broth and pureed in this soup which is garnished with cubes of avocado and freshly fried strips of corn tortillas.
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These garlicky egg rolls are filled with tiny shrimp, shredded cabbage, and bean sprouts and served with a special tasty dipping sauce.
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Cinnamon tortilla chips are dipped in a fragrant fruit salsa.
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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An easy Thai chicken larb recipe with Sriracha, lime, and green beans from Jon Shook and Vinny Dotolo for Plated.