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cooking.nytimes.com
No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
www.allrecipes.com
This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this burger recipe includes a riff on the popular Thousand Island dressing.
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Get Szechuan Green Beans Recipe from Food Network
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Get Roasted Shrimp and Orzo Recipe from Food Network
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Get Spicy Green Papaya Salad Recipe from Food Network
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Get Yellow Tomato Sauce Recipe from Food Network
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Get Szechwan Eggplant Stir-Fry Recipe from Food Network
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Get Reuben Fritters Recipe from Food Network
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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This chopped salad recipe tosses raw snap peas, carrots, cucumber, and scallions with a spicy Thai vinaigrette for a healthy and easy salad.