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Pan-fried strips of tofu are topped with sizzling green onions and soy sauce in this simple vegetarian recipe needing only 4 ingredients.
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An easy sheet pan chicken meal with green beans and red potatoes that requires minimal prep time and the result is a great one-pan meal.
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cooking.nytimes.com
A 3 1/2 pound bird should roast in 55 to 60 minutes, while a 4 1/2 pound bird requires 60 to 65 minutes If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
Ingredients: roasting chicken, butter
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Miniature frittatas are baked in a muffin tin creating perfect, individual egg dishes for brunch or on-the-go breakfast.
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This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling.
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A winter favorite, just like from the street hawkers.
Ingredients: chestnuts, water
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This recipe pan-sears radishes and sautés their tops, then stirs in a savory, buttery miso glaze for an easy and unexpected side dish.
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
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A whole orange is boiled and pureed into this unique almond cake that comes together easily in a food processor.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.