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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
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This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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These pinto beans require almost no attention. Soak the dried beans overnight, then place them in the slow cooker with onion, garlic, and jalapeno pepper for beans by dinnertime.
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Get Macadamia Crusted Ahi Tuna Recipe from Food Network
Ingredients: tuna, olive oil, nuts, garlic, shallots
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There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.
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Jerusalem artichokes, also known as sunchokes, can be roasted with a coating of olive oil for a tasty snack.
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California coast is great for its Dungeness crabs. This recipe is an adaptation of my cousin’s crab cakes she makes for special family gatherings. It tends to...
Ingredients: crab, garlic, onion, celery, carrot, eggs
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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network