Search Results (16,678 found)
cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
www.allrecipes.com
This Filipino pork kebab recipe is great for outdoor parties, especially picnics. The pork needs to marinate at least for 2 hours.
This Filipino pork kebab recipe is great for outdoor parties, especially picnics. The pork needs to marinate at least for 2 hours.
cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
Ingredients:
salt, sugar, ginger, scallions, cloves, canola oil, garlic, dijon mustard, lager beer, brown sugar, ketchup, sherry vinegar, worcestershire sauce, dry mustard, cayenne, black pepper
cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
Ingredients:
grapeseed oil, ginger, garlic, soy sauce, rice vinegar, sesame oil, dates, cornstarch, coconut oil, red onion, red bell pepper, carrot, broccoli, chickpeas, sesame seeds, limes, cilantro
www.foodnetwork.com
Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
Ingredients:
canola oil, andouille sausage, shallots, cloves, spice mix, chicken stock, brewed coffee, worcestershire sauce, tabasco sauce, butter, shrimp, milk, salt plus, black pepper, grits, sharp cheddar
www.foodnetwork.com
Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
Ingredients:
butter, flour, onions, green bell peppers, celery, andouille sausage, shrimp, chicken broth, heavy cream, green onions, creamy, water, milk, salt, white pepper, white grits, white cheddar
www.foodnetwork.com
Get Traditional German Goulash Recipe from Food Network
Get Traditional German Goulash Recipe from Food Network
Ingredients:
canola oil, onions, pork tenderloin, garlic, caraway seeds, paprika, steak, onion powder, cayenne, salt, pepper, green bell peppers, red bell peppers, tomato puree, tomato paste, vegetable broth
www.allrecipes.com
Baked tofu mimics egg whites in this vegan version of deviled eggs filled with pureed chickpeas, nutritional yeast, and spicy brown mustard.
Baked tofu mimics egg whites in this vegan version of deviled eggs filled with pureed chickpeas, nutritional yeast, and spicy brown mustard.
www.allrecipes.com
Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
Ingredients:
vegetable oil, anaheim chile, leek, cloves, chicken broth, tomatoes, cumin, halibut, lime, corn tortillas
www.allrecipes.com
Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
Ingredients:
ham steak, olive oil, dijon mustard, lemon juice, champagne vinegar, black pepper, salad greens, feta cheese
www.allrecipes.com
These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
Ingredients:
chicken meat, carrots, water chestnuts, salad dressing, greek yogurt, red pepper flakes, boston lettuce
www.allrecipes.com
Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
Ingredients:
olive oil, balsamic vinegar, dijon mustard, cloves, worcestershire sauce, black pepper, portobello mushrooms, kaiser rolls