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This Thai shrimp and clam curry with lime and basil gets a subtle kick from red chile paste; spoon over brown rice for a satisfying dinner.
cooking.nytimes.com
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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A long braise and a savory rub make short ribs meltingly tender.
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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These pan-seared Brussels sprouts are sweet with maple butter and salty from rich Iberico ham, with pops of pickled garlic and crisp fried sage. They make an...
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Get Trout with Caper Sauce Recipe from Food Network
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Get Three Bean and Beef Chili Recipe from Food Network
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My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips.
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This is a spicy, spicy, and more spicy ranch-style dip to serve with poppers, fries, veggie sticks, and even wings.