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Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.
Ingredients: peanuts, cilantro
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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Roast turkey with white wine and a lot of butter, too, as it happens The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end
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These easy bite-sized sandwiches are made with Hawaiian rolls, roast beef, Swiss cheese, and a buttery glaze with onions and brown sugar.
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Using baby carrots and frozen pearl onions in this Instant Pot(R) Yankee pot roast cuts down on prep time and the seasoned flour coating on the roast makes a rich, thick sauce.
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This simple pork roast is topped with a tangy maple syrup, Dijon mustard, soy sauce, and cider vinegar glaze. It's perfect for a special occasion.
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Get Roast Pork Loin with Sour Citrus Sauce Recipe from Food Network
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Tomato sauce, vinegar, and brown sugar make a sweet-and-sour sauce in which beef roast and vegetables cook slowly for a luscious dinner entree.
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This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a simple and gorgeous main dish that both celebrates spring and tastes like it The perfect meal for a long, lazy afternoon or a Sunday evening Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura
cooking.nytimes.com
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.