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Skirt steak is marinated in beer and seasoned with sazon to make this grilled taco meat filling.
cooking.nytimes.com
A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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This creamy seafood pasta made with leeks, salmon, and crème fraiche is a quick weeknight meal and perfect for two.
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Pork ribs are rubbed with a sweet-spicy mixture, then basted with orange and lime juice as they cook resulting in a tangy and spicy crust.
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Comfort food and healthy food do not have to be mutually exclusive.
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Lime juice and jalapeño offer a fresh kick to this classic.
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Quick, easy, and full of Cajun-inspired flavor, these air fryer crab cakes make the perfect appetizer or main dish.
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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.