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cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Grilled pork tenderloin topped with a tasty orange marmalade glaze.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
www.allrecipes.com
Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
www.allrecipes.com
This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
www.allrecipes.com
Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
www.chowhound.com
This recipe flavors rice cereal treats with espresso powder and finishes them with a white chocolate and Kahlúa glaze.
www.delish.com
Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
www.allrecipes.com
Medjool dates take the place of refined sugar in this Thai-inspired sticky rice dessert served with a coconut sauce and fresh mangoes.
www.allrecipes.com
Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
www.delish.com
Meaty shark, like swordfish, is an ideal fish for threading onto kabobs. Our Indian version spices it up with a fragrant, mustardy cashew rice.
www.delish.com
This twist on jasmine rice makes a full-flavored side dish.