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Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
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Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.
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This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.
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Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.
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Get String Beans and Tomatoes Recipe from Food Network