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This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious
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Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Chicken is topped with a delicious and colorful orange juice and mango sauce.
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Cranberry and cashew cookies with a hint of orange are a colorful cookie for the holiday season, but can be made any time of the year.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a salty punch, top these babies off with crumbled feta. You deserve it.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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This marmalade-sweetened dressing is quintessential Bobby Flay, with bold flavors that taste best with grain salads or grilled meat.
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Using egg whites instead of whole eggs (or yolks) in this batter creates a crispier coating.
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Cake mix cookies with chocolate chips are a quick and easy treat to make using 4 simple ingredients.