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This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
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This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
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Get Beef Short Ribs Recipe from Food Network
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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A recipe for the classic Spanish tomato sauce made with garlic, bread, almonds, roasted red peppers, and smoked paprika.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine.
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Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.
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Get Whole Dungeness Wok Fried Crab Recipe from Food Network
cooking.nytimes.com
This is a more subdued version of fried rice than the spicier Thai fried rice It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator Feel free to add other cooked vegetables, meat or seafood.
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Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which gets earthy sweetness from oyster sauce and portobello mushrooms.
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Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.