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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Get Beef Brisket Recipe from Food Network
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
cooking.nytimes.com
There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
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This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!
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With cranberries, chile paste, cilantro, and roasted corn and butternut squash, this colorful salad is a perfect side dish to make for fall.
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Get "Friday Shrimp" (Turmeric-Rubbed Shrimp Stuffed with Garlic and Cilantro) Recipe from Food Network
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pungent garlic, basil, and tomato sauce will delight the senses. The goat cheese is the perfect creamy complement to an already delightful dish!
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With little effort, you'll get big applause for 15-minute pork chops and rice.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .