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cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.
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Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
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A simple and dense fruitcake that doesn't contain eggs or nuts.
cooking.nytimes.com
This recipe is by Alice Hart and takes 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.
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Get O Christmas Tree Recipe from Food Network
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.
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Get Mixed Roasted Potatoes With Herb Butter Recipe from Food Network
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Get Halo-Halo (Filipino Mixed-Fruit Dessert) Recipe from Food Network
Ingredients: cantaloupe, evaporated milk