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cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
www.allrecipes.com
A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
cooking.nytimes.com
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish It is also exceptional on its own, with rice You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
cooking.nytimes.com
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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Baechu Kuk, a traditional Korean soup made of napa cabbage, soybean paste, and anchovy broth, is a simple yet flavor-packed recipe.
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Great shepherd's pie with a kick. A classic casserole spiced up with the flavors of Mexico. Adjust seasonings according to your personal taste.
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This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
www.allrecipes.com
Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
www.delish.com
Who knew you could make this at home, let alone make it healthy?!