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cooking.nytimes.com
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get Thai-Style Halibut with Coconut-Curry Broth Recipe from Food Network
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Get Mussels, Clams and Shrimp in Spicy Broth Recipe from Food Network
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Get Udon Noodles with Lemon Grass Clam Broth Recipe from Food Network
www.allrecipes.com
Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
cooking.nytimes.com
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
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Get Linguine with Anchovy and Walnuts Recipe from Food Network
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
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A classic beef taco soup recipe.
www.delish.com
This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.