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cooking.nytimes.com
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
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Get Roasted Lamb with Pomegranate-Tamarind Sauce Recipe from Food Network
www.allrecipes.com
Clams are cooked with chile oil and fresh Thai basil in this quick and easy recipe.
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Potatoes are boiled with thyme, rosemary, and plenty of garlic then mashed with olive oil in this vegan recipe for the classic side dish.
cooking.nytimes.com
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
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Get Risotto Cakes Recipe from Food Network
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Get Date-Almond Butter Truffles Recipe from Food Network
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What can you do with a can of chili, 8 potatoes, an onion, and two pounds of stew meat? Make Mom's Goulash, of course. Since you are using stew meat, three to four hours of slow cooking are required, but otherwise this soup is a snap to make.
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Get Pan Fried Sea Bass Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
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"This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops."
www.delish.com
Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.
Ingredients: figs, water, plus, lemon, chicken, olive oil, butter