Search Results (12,170 found)
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Mrs. Hue was our housekeeper in Hanoi. She didn't like to cook so didn't do it very often, but I think she was amused by how much I loved fatty pork and amazed...
Ingredients: water
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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
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Thinly-sliced beef and onion are stir-fried with soy sauce, sake, and brown sugar in this fast and easy recipe for Japanese Gyudon bowls.
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These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
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No-bake cheesecake flavored with powdered green tea (matcha) tastes and looks marvelous, and is very easy to make.
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Chef John's recipe for shrimp with a spicy, horseradish-spiked cocktail sauce is a guaranteed crowd-pleaser.
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Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
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Combine winter squash rolls with cinnamon rolls and you get squash cinnamon rolls, a kid-approved version of the decadent breakfast treat.
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.