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Get Stewed Rabbit Recipe from Food Network
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A beef tenderloin filet is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
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This is an elegant side dish to serve with roast duck, pork, or game birds such as quail or guinea fowl.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.
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Enjoy this Five Onion Soup with Crispy Shallots and Fresh Chives recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Grilled Pineapple-Jicama Salsa Recipe from Food Network
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Slow-cooked pork simmers in a Thai-inspired peanut sauce with red bell peppers until tender.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
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Dollops of red bean paste are hidden in this chewy, sticky rice cake.