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A quick and tasty take on green beans that’s a great weeknight side dish.
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Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
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Get Mango/Green Onion Salsa Cruda Recipe from Food Network
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
cooking.nytimes.com
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Asian-style tuna tartare recipe with soy sauce, fresh ginger, and sesame seeds.
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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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This Israeli salad, made by tossing cucumbers, bell peppers, and radishes in olive oil, sumac, and lemon juice is a fresh way to enjoy lunch.
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Cucumber doesn't always need salad or to be pickled. Use this dish as a starter, a quick light meal, or as a side with a Korean family style layout.