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cooking.nytimes.com
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself
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Get Badal Jaam Recipe from Food Network
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Get Cold Soba Noodle Salad with Creamy Sesame Dressing Recipe from Food Network
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Get Tofu-Vegetable Stir-Fry Recipe from Food Network
cooking.nytimes.com
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California
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Get T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes Recipe from Food Network
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Get Pasta with Clams, White Wine and Spicy Italian Sausage Recipe from Food Network
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.