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cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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Guacamole is even better with the addition of sweet Dungeness crab.
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Get Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe from Food Network
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Get Roast Pig Recipe from Food Network
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
cooking.nytimes.com
For casual entertaining, the tapas experience translates well to the small home kitchen One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha Because most Muslim Arabs wouldn’t eat pork, one presumes the original dish was lamb
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A simple salad recipe with added dimension from the roasted garlic and apple juice in the vinaigrette.
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This super-cheesy soup will warm the entire bench.