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It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
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All the tasty ingredients of cabbage rolls are found in this hearty soup, without all the preparation.
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Get Grilled Eggplant Teriyaki Recipe from Food Network
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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
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A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.
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Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.
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This soba noodles recipe uses Swiss chard and miso to make a Japanese-inspired pesto.
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This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau The marinade suits thighs with skin and bones, and does wonders for wings Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks
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Making your own sauce is easier than you think.
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A simplified cabbage roll recipe, made here with ground chicken, tastes great with less work.
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Make a batch of homemade gluten-free gnocchi with this recipe that starts with oven-baked potatoes, like Italian cooks used in the past.