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Get Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Recipe from Food Network
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Waxy potatoes are great for in a lot of dishes, and they are excellent when they are the main ingredient. Feel free to try other potatoes with this recipe, and...
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Get Mussels in White Wine Recipe from Food Network
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
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Sticky rice is slowly cooked on the stove with sausage, similar to the way risotto is cooked, in this flavorful Chinese stir-fried dish.
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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Get General Gilbert's California Fried Chicken with Pan Gravy Recipe from Food Network
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I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
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You can substitute brown or green lentils for the red in this dish.
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Get Stroganoff Damier Recipe from Food Network