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cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
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Hamburger stroganoff made with ground beef in a sour cream mushroom sauce, with onions, parsley, paprika, served over egg noodles.
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Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
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Get Lamb Chops With Tomato-Mint Jam Recipe from Food Network
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Get Soy-Garlic Glazed Cola Can Chicken Recipe from Food Network
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A perennial picnic favorite that’s crunchy, briny, and sweet all at once.
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Add Mexican flair to this classic appetizer dish with avocado, cilantro, and Mexican hot sauce.
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Get Oh So Good French Onion Soup Recipe from Food Network