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Add a smoky kick to a chicken wrap by mixing chipotle peppers in adobo with mayonnaise.
cooking.nytimes.com
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If you haven't cooked a whole leg of lamb before, here is the place to start This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes
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Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce
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Get Buffalo Chicken Salad Recipe from Food Network
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Bacon, pork chops, and kielbasa sausage flavor this hearty one-skillet supper with sauerkraut and potatoes, made in the eastern French style.
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Thin and elegant crepes are spread with peanut butter and hazelnut spread and wrapped around bacon and fried bananas for a savory-sweet, fancy brunch dish or dessert that will wow your family and guests.
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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 Macaroni and Cheese Pizza Recipe from Food Network