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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
www.delish.com
Make dinner an instant fiesta with this killer soup.
www.chowhound.com
This is a traditional combination of ingredients. I wanted something in between a straight tomatillo based salsa verde (green) and the typical tomato based salsa...
cooking.nytimes.com
This is like a pasta version of the classic rice and peas risotto, risi e bisi It’s a beautiful springtime dish You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.
www.allrecipes.com
Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
www.allrecipes.com
This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
www.allrecipes.com
This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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Get Duck Rillette Recipe from Food Network