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cooking.nytimes.com
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious
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Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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Get Sunny's Italian Sausage-Stuffed Acorn Squash Recipe from Food Network
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Get Weeknight Bolognese Recipe from Food Network
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Slow-cooked in a blend of coffee, Worcestershire sauce, and liquid smoke, this shredded pork sandwich filling is spicy with red pepper flakes and your favorite barbecue sauce.
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This soup resulted from having this particular set of veggies in the house at the time. I was cooking for a group of relatives and had to prepare the meal at...
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This easy recipe for noodles with peanut sauce has fresh vegetables and makes a fast, filling dinner with pieces of sliced chicken breast added on top.
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Get Butternut Squash and Arugula Pizza Recipe from Food Network
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Get Slow Cooker Turkey Chili Recipe from Food Network
cooking.nytimes.com
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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Get Pork Chops with Pineapple Gravy and Mexican Couscous Recipe from Food Network