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cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Get White Bean and Chicken Chili Recipe from Food Network
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Get Florida Lobster and Fresh Pappardelle with Tomatoes and Chives Recipe from Food Network
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An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips.
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Orange-flavored cheesecake is topped with a ruby-red cranberry glaze and sugared cranberries for an elegant dessert.
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Get Roast Pork Loin with Applesauce Recipe from Food Network