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The quality of your ingredients counts for a lot here Don’t bother making ketchup until you can get luscious, ripe tomatoes Grape tomatoes work, but feel free to use plum tomatoes instead
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Get Spicy Marinara Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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Get Bourbon Negroni Recipe from Food Network
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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Recipe for Garlic-Anchovy Mayonnaise, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!