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Get Black Beans Recipe from Food Network
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Ali Maffucci's recipe for Foil Pouch Sea Bass
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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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This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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This sauce is made of avocado, tomatillo, serrano peppers, and cilantro.
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Grilled pork chops get a little bit of zest with a tomatillo salsa.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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Get Stromboli Recipe from Food Network
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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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This quick and easy recipe has littleneck clams stir-fried in a mixture of Chinese bean sauce, soy sauce, clam juice, garlic, and ginger.