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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Khanom Jeeb, the Thai name for pork and shrimp dumplings, is a Thai spin on the classic Chinese dim sum, served with garlic oil and dipping sauce.
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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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A popular Asian-fusion dish gets its burger on.
cooking.nytimes.com
Lentils and curry flavors go together beautifully This pâté tends to be dry if you overcook it, so remove it from the oven when it’s just set, before the top cracks.
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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A garlicky, spicy rub bakes onto a roast turkey to seal in the juices for a flavorful holiday centerpiece for your big meal, done up Peruvian-style.
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While Parmigiano-Reggiano is wonderful in this simple pasta dish, chef Tory Miller prefers to use Wisconsin's own SarVecchio Parmesan, which is made according to many of the Italian original's exacting standards.
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Cabbage leaves stuffed with ground beef, rice, tomato and onion, spiced with cinnamon and baked.