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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
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Get German Potatoes Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 1 hour, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, onions, vegetable oil
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This is such a great recipe and scales up for large crowds beautifully. Even fish haters (like me) love this dish!! The marinade cooks up in to a beautiful...
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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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Not all asparagus dishes are delicate and subtle Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
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Short rib kebabs with Korean seasonings.
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Get Herb Roasted Cornish Game Hens Recipe from Food Network
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Get Hawaiian Sweet Bread Holiday Stuffing Recipe from Food Network
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This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
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Recipe for Boeuf Bourguignon, or beef in red wine sauce, a classic French dish known for its deep rich sauce.
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This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.