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Get Adovado Carne (Marinated Strip Steak) Recipe from Food Network
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Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler.
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
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It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish Meatballs to German Meatballs in brown or white sauce...
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This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.
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Get Fried Plantains with Sweet Heat Recipe from Food Network
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Peel fresh ginger with a spoon and grate it on a Microplane zester before using it in this dressing.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.