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cooking.nytimes.com
This recipe is by Trish Hall and takes 34 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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Savory chuck steaks are pan-fried and topped with a Marsala, garlic, and rosemary sauce. Great when grilling outside is out of the question. Serve with a crisp green salad and baked potato.
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Get Fried Polenta with Tomato Basil Sauce Recipe from Food Network
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These fried salmon fritters, based on Caribbean accras, get their kick from a filling of jalapeno, parsley, and onion.
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Tender seasoned beef round steaks simmer for hours in savory gravy in your slow cooker. Fix it and forget it until it's time to eat.
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An air fryer makes healthier donuts with less oil; these use a rich sour cream dough and are lightly brushed with butter and cinnamon sugar.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, juice, cloves, pepper
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Get Potato and Cheese Pan-Fried Pierogi Recipe from Food Network
www.delish.com
I like to add a vegetable with every meal—usually sautéed green beans or broccolini with this one.