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Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year’s crop is one of the best with plenty...
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Get Cha Cha Chowder Recipe from Food Network
cooking.nytimes.com
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.
www.allrecipes.com
Packed with exotic flavor and spice, this simple chicken soup is an excellent starter to a Thai style dinner.
cooking.nytimes.com
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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Chef John's recipe for smoked pork shank with white beans is the perfect fall or winter dish for a cold evening.
www.delish.com
This pasta packs a punch with turkey sausage and earthy broccoli rabe. 
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Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.
www.simplyrecipes.com
Easy chicken cutlets with caper sauce. Boneless, skinless chicken breasts, pounded thin, seared, served with a caper sauce over arugula, fennel and shaved Parmesan. 1 pan, cooks in 15 minutes!
cooking.nytimes.com
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
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Let's all give thanks for these delicious burgers.