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Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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The Middle Eastern equivalent of salt and pepper.
Ingredients: za atar, sesame seeds, sumac
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Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds.
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Fruit, seeds, and nuts are mixed together in this flavorful snack mix.
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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Get Yams with Toasted Spice Rub Recipe from Food Network
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.