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Thinly-sliced beef and onion are stir-fried with soy sauce, sake, and brown sugar in this fast and easy recipe for Japanese Gyudon bowls.
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Rotisserie chicken joins udon noodles in a creamy sauce in this quick main dish.
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Hamburger goulash will warm you up anytime! Very good with cornbread or crackers.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by R. W. Apple Jr. and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A homemade fajita seasoning nicely compliments the venison in these fajitas.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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This chicken salad dish is perfect for luncheon or a light supper. Toasted walnuts, sliced celery, and orange sections provide an additional tapestry of textures...
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This dish has Thai overtones It was inspired by a large bunch of Asian basil that a friend brought me from his garden You can find the herb in Asian produce markets and some farmers’ markets.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.