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cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
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Red wine lovers, this one's for you.
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Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!
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White chocolate, chocolate hazelnut spread, hazelnuts, and almonds combine in these rich bars that will be a kid-pleasing Christmas treat.
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Pork roast cooked with white beans, salsa, and beer in the slow cooker is quick to prepare in the morning and will be ready for you by evening.
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White beans are cooked in a slow cooker with smoked meat, aromatic vegetables, seasonings, and chicken broth.
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A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
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These tasty drop cookies are a jumble of macadamias, white chocolate, and raspberry jam
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Get White Miso Mussels with Watercress Recipe from Food Network
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Get White Bean Puree on Endive Recipe from Food Network
cooking.nytimes.com
Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are being honest —probably over ice cream But that’s a different conversation
cooking.nytimes.com
This recipe is by Rena Coyle and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.