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cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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Get Italian Wedding Soup Recipe from Food Network
www.allrecipes.com
Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
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Get Clams with Pancetta and Scallions Recipe from Food Network
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.
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Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage is rolled into wonton skins. Steam and serve to party guests.
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Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection!
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Chili powder, turmeric, garlic, and ginger provide the flavor to chicken and tomatoes in this simple main course recipe.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.