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This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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Get Vietnamese Noodle Soup Recipe from Food Network
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Get Goat Cheese and Herb Stuffed Radicchio Leaves Recipe from Food Network
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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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Marshmallows, chocolate, pecans, and graham crackers held together with caramel.
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These are sensational. Flour tortillas are deep fried and shaped into cups, brushed with honey, filled with ice cream balls coated with cookie crumbs and pecans, and then topped with lovely spiced pears.
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Get Broccoli and Cheese Casserole Recipe from Food Network
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Beef and cabbage stew with a tomato base is a lower-carb version of traditional beef stew; garnish with sour cream.
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An electric pressure cooker (such as Instant Pot®) makes it easy to get fork-tender beef in this stroganoff recipe served with egg noodles.
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Get Grilled Chicken Caesar Salad Recipe from Food Network