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cooking.nytimes.com
The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
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Get Gingered Coleslaw with Golden Raisins Recipe from Food Network
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Cinnamon, cloves and ginger blended into confectioners' sugar make a frosting that's perfect for snickerdoodlges, gingersnaps, or any cookie you choose.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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Get Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Recipe from Food Network
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.