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Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
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Tomatillos make this tangy salsa green -- and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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Get Fritto Misto with Two Mustard Sauce Recipe from Food Network
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Include only the most important flavors in a dish if you're looking for a way to simplify it.
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White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
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Get Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Recipe from Food Network
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Waxy potatoes are great for in a lot of dishes, and they are excellent when they are the main ingredient. Feel free to try other potatoes with this recipe, and...
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Get Mussels in White Wine Recipe from Food Network
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.