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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
cooking.nytimes.com
Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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Get Spiced Mustard Hash Browns Recipe from Food Network
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Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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The herbed vinaigrette here would be lovely on any summer lettuces.
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Say so long, farewell to summer with apple cider sangria.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Gorgonzola is great with oranges. Oranges are great with gorgonzola. And the orange vinaigrette dressing is great with everything.
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Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, and rosewater make up the Minted Rosemary Rose cocktail, your new home happy hour favorite!