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cooking.nytimes.com
In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: “I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter,” he wrote Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater) The end result is a quick side dish, full of flavor from the ginger and soy sauce.
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A classic Vietnamese chicken pice porridge recipe (cháo).
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Get Antipasto Sausage Skewers Recipe from Food Network
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Get Brisket Hash Recipe from Food Network
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Get Whole Citrus Margaritas Recipe from Food Network
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Get Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber Recipe from Food Network
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Get Roasted Eggplant and Tomato Stacks Recipe from Food Network
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Get Grilled Brie and Goat Cheese with Bacon and Green Tomato Recipe from Food Network
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Impress your guests with this delicious and bite-size Greek salad on a stick featuring cucumber, tomato, olive, and feta cheese!
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Perfect for snacking on the go, these apple chips are soaked briefly in a lime mixture and sprinkled with sea salt.
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Get Damn Hot Peppers Recipe from Food Network
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This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.