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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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If you have an air fryer, try this simple recipe for seasoned meatloaf, topped with mushrooms, that's ready in under 1 hour.
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Get Teriyaki Noodles Recipe from Food Network
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A healthy toasted sesame kale chips recipe.
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From-scratch chocolate and orange-flavored cupcakes are topped with pistachio buttercream icing.
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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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Homemade spicy hummus, made with jalapeno peppers, is a flavorful twist on traditional hummus and tastes better than store-bought versions.
cooking.nytimes.com
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch.
Ingredients: collards, olive oil, cloves
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Graham cracker crumbs give a special sweetness to this tangy bread filled with cranberries, raisins and nuts.
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Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water, and shortening. But for an at-home shortcut, wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.
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Get Safflower Madeleines Recipe from Food Network
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Sweet and fruity! Low-fat and perfect for after-school snacks.