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Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.
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This recipe is by William Norwich and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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Get Coq au Vin Recipe from Food Network
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This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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Potatoes, red onion, corn, and creamed corn are enriched with evaporated milk in this easy corn chowder.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Get Curry Goat Recipe from Food Network
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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Get Sunny's Warm German Potato Salad Recipe from Food Network