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cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
www.allrecipes.com
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.
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Earthy rutabagas puréed into a smooth vegetarian bisque with smoky paprika.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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Who says you can't get a jolt of caffeine with your cocktail? Add a shot of espresso to this chocolatey drink for an added pick-me-up.
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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This melty sandwich, made with peanut butter, bacon, and American cheese, is fit for The King.
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This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
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This blood orange salad with arugula, red grapefruit, and pomegranate is paired with a simple caramel dressing that will surely awaken your taste buds.