Search Results (8,177 found)
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We just shut down the brunch game.
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This is a remake of a burger I ate in El Reno, NV... the home of the Onion Burger. I Californiaized it.
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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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The basic, tried and true formula for fried chicken: flour, salt and pepper in vegetable oil.
Ingredients: chicken, flour, vegetable oil
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.