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cooking.nytimes.com
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
www.allrecipes.com
A lighter, vegetarian spin on the classic bar snack, these baked Buffalo Cauliflower Florets are served with a creamy blue cheese dip.
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A spicy breading gives a crunch to these oven-fried catfish fillets.
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Ribs are marinated in a pineapple juice, white wine and Worcestershire sauce mixture, then grilled to desired doneness.
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Get Tempeh Chile Recipe from Food Network
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Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine.
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Sliced sirloin beef is plated on a bed of spiralized vegetable noodles in this easy, bright main dish celebrating the bounty of California.
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Get Grilled Summer Fruit Recipe from Food Network
www.simplyrecipes.com
Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
cooking.nytimes.com
This carrot cake is not a dessert, though at first glance it looks like one Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth Serve it as a first course, or pair it with a salad for a light meal.
www.chowhound.com
This is an original recipe which evolved over the years by tweaking it until it was exactly the right flavors to enjoy on a cold winter weekend.