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cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty Guinness-braised beef with bacon, carrots, and potatoes.
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Cooked cornmeal is chilled overnight and then fried until golden brown.
Ingredients: water, salt, yellow cornmeal, butter
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Make cooking a family affair with this lettuce-wrapped chicken recipe from chef Ming Tsai.
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This bison chili cheese dog recipe tops hot dogs with a leaner bison chili, sharp cheddar cheese, jalapeño peppers, and pepperoncini.
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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
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This linguine with clams recipe is easy to make. You will need cherry tomatoes, onion, garlic, anchovy, linguine, olive oil, salt, pepper and parsley.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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This rosemary-scented rustic casserole with peppers, sweet potatoes and sweet or spicy vegetarian Italian sausage is the very essence of healthy comfort food.
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A classic pasta, with tomatoes, pancetta, and chile flakes.