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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Pork chops are given a smoky, spicy rub, then grilled to tenderness for a main dish in under 1 hour.
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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Get Tomato Soup Recipe from Food Network
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Tired of cheese dip nachos? Try this unique version of Italian Nachos. Quick, easy, and yummy!
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A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
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We were served this fish curry at a local roadside restaurant on the way to the Shan state. I love it when we stumble upon such a find. The tomato sauce with...
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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Simple country-style pork ribs are simmered in an easy homemade barbecue sauce.
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These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings.
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Replicate a popular restaurant appetizer for a cheesy spinach and artichoke dip with this recipe.