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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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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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This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one.
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Tahini, and mustard accent these delicious grilled tofu and tomato pita sandwiches.
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Yes, guilt-free fried chicken is possible.
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Despite its name, Greek Sauce is actually a regional favorite of western Pennsylvania as a topping for hot dogs, hamburgers, and even French fries. In this iteration of the sauce, ground beef is simmered with a variety of spices, tomato sauce, and mustard.
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Get Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe Recipe from Food Network
cooking.nytimes.com
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.