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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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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
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Get Cafe Ponte Lobster Salad Recipe from Food Network
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This Mexican-inspired salad with broiled flat-iron steak and a sweet cilantro-lime dressing is perfect to whip up on salad night.
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Tilapia fillets are rolled in coconut-flavored bread crumbs with a special spice mix, then pan fried and served with mango-pineapple salsa for a Caribbean-inspired dinner. Most any mild, firm fish will work, and it's great made with scallops, too.
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A great blend of juices that is great with breakfast or anytime.
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Get Grilled Swordfish and Fiddleheads with Tomato Basil Salsa Recipe from Food Network
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The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory