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cooking.nytimes.com
There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
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Get Garam Masala Grilled Strip Loin Recipe from Food Network
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Honey brings a sweetness to this slaw that is simply perfect for your next barbeque.
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Yogurt, goji berries, flax meal, and nuts are mixed together creating a superfood breakfast bowl to keep you energized until lunch.
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Get Onion Jam Recipe from Food Network
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Get Spice Rub Recipe from Food Network
Ingredients: chile, coriander, cumin
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Anise cookie cooked in a loaf then sliced and toasted.
Ingredients: eggs, sugar, anise seed, flour
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Get Gai Yang: Grilled Chicken Recipe from Food Network