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Meatloaf recipes tend to be dry and dense. Not this Meat and Spinach Loaf from "The Essential New York Times Cookbook" by Amanda Hesser.
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Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
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This is a recipe I concocted for a contest. I hoped to make this a little more elegant than normal.I have trained at a Culinary School but do not work in the...
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Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.
cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors