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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Use a packaged stock if you dont have the real thing.
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Ethiopian-style bread salad using injera, a flat bread
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Cucumber slices are marinated in vinegar, a spicy gochujang paste, and sesame seeds for quick fresh pickle.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.
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Tuna steaks marinated in a sesame oil and molasses sauce are pan-fried for a quick and easy weeknight meal that feels fancy.
cooking.nytimes.com
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names The Clam in a Can is her spicy, beery riff on an oyster shooter It also brings a michelada to my mind
Ingredients: beer, clam juice, hot sauce, old bay
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.