Search Results (15,929 found)
www.allrecipes.com
A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
www.allrecipes.com
Spiced apple cider with a hint of bourbon is a warm way to spend the Christmas season.
www.allrecipes.com
Your Thanksgiving dinner will taste even more awesome with this cranberry sauce flavored with mango, lemon, orange, and just a bit of a kick from hot sauce.
www.simplyrecipes.com
Curried turkey salad with apple, raisins or dried cranberries, green onions, celery, cilantro, honey, ground ginger, curry, mayo and yogurt.
cooking.nytimes.com
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it’s easier than pie to make You can make individual soufflés or one large one.
www.foodnetwork.com
Get Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa Recipe from Food Network
cooking.nytimes.com
This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
cooking.nytimes.com
Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah Mrs Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually
cooking.nytimes.com
Chicken, that old weeknight standby, can get pretty boring day after day This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it