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Get Duck, Duck, Delicious Burgers Recipe from Food Network
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Cornish hens are stuffed with almond rice and basted with a sweet Burgundy glaze for a simple and elegant dinner.
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A fun sushi made with spiced-up canned tuna, carrots, cucumber, and avocado, rolled up in a nori sheet with lots of tangy rice.
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Slices of crisp Asian pear mingle with parsley, celery leaves, and bean sprouts in this light, palate-cleansing salad.
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Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
cooking.nytimes.com
At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food For him, Japan and South America are not an ocean apart
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Get Best Stop Boudin Recipe from Food Network
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I post this simple little Japanese seaweed salad in honor of my friend Mika. Mika is a phenomenal cook, with a natural flare for flavors. Of all the incredible...
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Get Chef Rene's Key Lime Stack Recipe from Food Network