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This sauce is crack.
cooking.nytimes.com
Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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Get Stir-Fry Frittata Recipe from Food Network
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A Filipino recipe for chicken adobo.
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Get Freezer Bag Chicken Curry Stir-Fry Recipe from Food Network
cooking.nytimes.com
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans
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Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.
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Get Baked Tilapia With Coconut-Cilantro Sauce Recipe from Food Network
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Get Quail with Roasted Strawberry Chutney Recipe from Food Network
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Get Molasses Coffee Marinated Pork Chops Recipe from Food Network
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Get Shrimp and Dumpling Stir-Fry Recipe from Food Network
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The iconic cherry pie with a lattice crust—all that’s missing is a scoop of ice cream.