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cooking.nytimes.com
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
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Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.
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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
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Add new flavor to lamb with berbere, a staple spice blend used in the cuisine of Ethiopia and Eritrea.
cooking.nytimes.com
For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
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Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
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This classic breakfast treat gets a healthy makeover thanks to whole wheat flour and organic ingredients.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Get Braised Chuck Roast Recipe from Food Network