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Hi everyone. As the chef of ZINC and CHOW in New Haven, CT, I constantly have requests for this particular recipe. Check it out and let me know what you think!
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Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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Get Panforte Recipe from Food Network
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Give Thanksgiving turkey leftovers a second chance with this Thai-inspired noodle recipe made with broccoli, soy sauce, and eggs.
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Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious.
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Like other awesome flavor combos, this is a taste sensation for the ages. It’s a decadent treat that satisfies the craving for Mac-n-Cheese AND Fondue at once...
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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Spam Musubi is a very popular Hawaiian snack that is just like sushi. Marinated sliced luncheon meat is quickly pan seared then placed on top of rice and wrapped in nori (dried seaweed.) Try it, you'll like it!
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Get Duff's Curried Pasta Salad Recipe from Food Network
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These easy ground turkey wraps will feed the whole family with a lean yet filling combo of green chiles, spices, brown rice, and black beans.
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When there is a street-play in Burma, the reason to go see it is the myriad of street stalls-each with its specialty. This is one of my favorites-crispy/chewy...