Search Results (25,989 found)
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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A simple olive oil and balsamic vinegar bread dip, made with garlic and fresh rosemary, takes a nice fresh slice of rustic bread to the next level.
cooking.nytimes.com
Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called duk gook - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup "It's so healthy," the elder Ms
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Broccoli rabe is sauteed in olive oil with garlic and red pepper flakes in this simple but tasty Sicilian-style side dish ready in minutes.
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This dish is amazingly easy to make and the end result will just make you look super good! The secret of its great flavor is in the quality of the ingredients. It doesn't need much seasoning, for it would only disguise the flavor of this great combination of ingredients. Earth (potatoes, onions, roasted peppers), Sea (fresh salmon) and Fire (your favorite oven) make this a winning recipe that you all will love to try!
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
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A hot and sassy marinade makes this grilled salmon even more delicious.
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Make this colorful peach salsa with avocado, apple, green onion, and tomatoes during peach season for a refreshing and spicy chip dip or meat topper.
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Barbeque shrimp marinated in lemon and ginger with a hint of sesame.
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Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.