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cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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Homemade adzuki bean paste is wrapped in a golden syrup pastry to create these traditional Chinese cakes.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Get Falafel-Crusted Chicken With Hummus Slaw Recipe from Food Network
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Get Ravioli and Vegetable Soup Recipe from Food Network
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Get Chocolate Pudding Recipe from Food Network
cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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Quinoa crepes made with quinoa flour, almond milk, and a hint of honey are a gluten-free way to start the day. Fill with your favorite fixings!
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.
www.delish.com
The ultimate taco recipe: a double-decker taco with a soft flour tortilla wrapped around a crispy corn taco shell, giving them a crazy texture.
cooking.nytimes.com
A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good