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cooking.nytimes.com
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious
cooking.nytimes.com
It's easy to make a pretty good beet salad, but this one makes the leap into greatness After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind
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Red velvet brownies are topped with a decadent, swirled cream cheese frosting for outstanding results.
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Get Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis Recipe from Food Network
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The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Chef John combines fresh mint with orange marmalade as a tasty substitute for the store-bought jelly.
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A variety of cheeses and herbs are rolled into balls and coated in pine nuts for a Greek-inspired cheese ball perfect for Christmas parties.
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Cool pasta salad with the Greek taste of Feta to finish it off.
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Everyone will want a pizza this.
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Chocolate morning glory muffins made with a double dose of chocolate from cocoa powder and chocolate chips are a hearty way to start the day.