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cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Millet is simmered with onions and garlic and seasoned with cumin and curry powder for a satisfying, vegan side dish.
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.
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Get Cin Chili Stuffed Poblano Peppers Recipe from Food Network
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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Loaded with sautéed jalapeños and onions, Swiss cheese, and sliced avocado.
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Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.
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This Chinese brisket and turnip stew recipe uses Chu Hou paste, ginger, garlic, and star anise for a brothy, satisfying stew.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.