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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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Chicken is stewed with turmeric, shiitake mushrooms, garlic, onion, and brown rice in this one-pot weeknight meal you can make in 30 minutes.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Bold Korean flavors nicely complement meaty tuna steaks in this quick dish.
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This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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Rolling lasagna noodles around a filling of spinach and cheese makes a tasty pasta dish.