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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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This recipe is by David Tanis and takes 1 3/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spiced Pita Chips Recipe from Food Network
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This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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Sweet honey combines with salty fish sauce and floral coriander seed for a complex-flavored but simple-to-make beef jerky.
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Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
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Get Chicken Soup with Wild Rice and Hominy Recipe from Food Network
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I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.
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A basic recipe for “white sauce.”