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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Silken tofu is used, in place of milk, to give this warm and comforting soup an extra rich texture.
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Get Grilled Corn on the Cob with Lime Butter Recipe from Food Network
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Get Grilled Beef Fajitas Recipe from Food Network
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Get Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad Recipe from Food Network
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Get Spiced Potato-stuffed Pastries: Samosas Recipe from Food Network
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cooking.nytimes.com
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright If you don’t have access to a grill, feel free to use your broiler.
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
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This recipe, from TofuXpress.com, uses pressed tofu. Pressing tofu improves texture, and allows the tofu to absorb more flavor.
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Get Cauliflower and Potatoes: "Aloo Gobi" Recipe from Food Network
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Get Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce Recipe from Food Network