Search Results (11,355 found)
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
www.allrecipes.com
Chicken breast meat is cooked with garlic, sesame oil and tender, sweet pea vines in this quick and easy recipe.
Chicken breast meat is cooked with garlic, sesame oil and tender, sweet pea vines in this quick and easy recipe.
cooking.nytimes.com
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: Thatâs a win Or make it in the morning and pair it with pancakes Mr
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: Thatâs a win Or make it in the morning and pair it with pancakes Mr
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!
This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!
cooking.nytimes.com
Artichokes are not the friendliest of vegetables They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all
Artichokes are not the friendliest of vegetables They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all
Ingredients:
artichokes, lemon, white wine vinegar, dijon mustard, garlic, mayonnaise, yogurt, olive oil
www.allrecipes.com
Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
Ingredients:
roll wrappers, shrimp, lettuce, cilantro, cucumber, carrot, soy sauce, white wine vinegar, mirin, ginger
www.delish.com
The Good News In Vietnam, palate-cleansing ginger is typically served with rich foods like duck. Here, a pungent ginger dipping sauce is paired with salmon, which is loaded with omega-3 fatty acids. Recipe By: Mai Pham
The Good News In Vietnam, palate-cleansing ginger is typically served with rich foods like duck. Here, a pungent ginger dipping sauce is paired with salmon, which is loaded with omega-3 fatty acids. Recipe By: Mai Pham
Ingredients:
water, rice, sugar, chile, garlic, lime juice, fish sauce, cucumbers, vegetable oil, salmon
www.chowhound.com
Tzatziki is an awesome condiment that can be paired with a lot of different greek foods. I like it with a shish ka bobs or even stuffed tomatoes.
Tzatziki is an awesome condiment that can be paired with a lot of different greek foods. I like it with a shish ka bobs or even stuffed tomatoes.
www.chowhound.com
Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I've had at 5-star restaurants. I made modifications...
Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I've had at 5-star restaurants. I made modifications...
Ingredients:
fish, garlic, salt, onion, smoked paprika, chili powder, cumin, olive oil, juice, tomatoes, green olives
www.delish.com
For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
Ingredients:
chicken, havarti cheese, thyme, chicken stock, heavy cream, dijon mustard, eggs, parmigiano reggiano