Search Results (21,220 found)
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Earthy rutabagas puréed into a smooth vegetarian bisque with smoky paprika.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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Who says you can't get a jolt of caffeine with your cocktail? Add a shot of espresso to this chocolatey drink for an added pick-me-up.
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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This melty sandwich, made with peanut butter, bacon, and American cheese, is fit for The King.
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Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
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This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
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Ladyfingers soaked in coffee and Marsala wine are topped with mascarpone cheese and chocolate in this authentic tiramisu al marsala dessert.
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A light vodka cocktail recipe made with the herbal and floral flavors of fresh thyme, chamomile tea leaves, and elderflower liqueur.
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Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento).