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Get Chicken Kebabs with No-Cook Peach Chutney Recipe from Food Network
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Get "Zhajiang" Bao (Spicy Shrimp and Ground Beef Buns) Recipe from Food Network
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Holiday Cranberry Cheesecake Swirl is a combination of red and white, tart and decadent. This dessert will definitely impress friends and family. Maybe even your...
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A rich soup recipe made with turkey, rice, and vegetables, and seasoned with curry and coconut milk.
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This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.