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www.allrecipes.com
The coconut milk in this quick and easy Filipino fish dish gives the catfish a very savory taste. Serve with rice.
The coconut milk in this quick and easy Filipino fish dish gives the catfish a very savory taste. Serve with rice.
www.delish.com
Lil smokies, meet bourbon.
Lil smokies, meet bourbon.
www.allrecipes.com
A nice hot oven does the work for you in this snappy version of pasta with shrimp. Butter, lemon juice, garlic and shrimp go for a five-minute bake with a nice sprinkling of parsley. Toss with hot linguini and you're ready to eat!
A nice hot oven does the work for you in this snappy version of pasta with shrimp. Butter, lemon juice, garlic and shrimp go for a five-minute bake with a nice sprinkling of parsley. Toss with hot linguini and you're ready to eat!
www.chowhound.com
Our Web Editor Jay Firestone was coming over last Sunday to shoot a Foodaism “How to Make Latkes Video.” Neither one of us was overly excited about the prospect...
Our Web Editor Jay Firestone was coming over last Sunday to shoot a Foodaism “How to Make Latkes Video.” Neither one of us was overly excited about the prospect...
www.allrecipes.com
An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
www.allrecipes.com
Kale and turkey ham are simmered in chicken broth to make a hearty yet easy soup.
Kale and turkey ham are simmered in chicken broth to make a hearty yet easy soup.
www.delish.com
If you love a good beer-cheese dip, get on this stuffed cheesy bread.
If you love a good beer-cheese dip, get on this stuffed cheesy bread.
www.allrecipes.com
Make garlic-flavored flatbread in a cast-iron skillet on your stovetop fairly quickly and easily using this simple recipe.
Make garlic-flavored flatbread in a cast-iron skillet on your stovetop fairly quickly and easily using this simple recipe.
cooking.nytimes.com
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here) To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here) To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.