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This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fire up the grill for this Indonesian-inspired chicken satay: skewers of perfectly cooked chicken are served with a fresh and flavorful peanut sauce for dipping.
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Get Gumbo Recipe from Food Network
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Get Avocado Oil Vinaigrette Recipe from Food Network
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu This makes enough for a pound of tofu.
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Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
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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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This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
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Peanut butter adds savory creaminess to this filling West African soup made with goat meat, onion, and tomato and spiced with fresh ginger.
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network