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cooking.nytimes.com
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
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Beefy French onion soup is made in the slow cooker, then topped with the traditional slice of toasted French bread and a savory mixture of four cheeses, then broiled until browned and bubbling. It's fun to let people assemble their own bowls, too.
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Get Chicken Lettuce Wraps Recipe from Food Network
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Chicken afritad, a dish from the Philippines with chicken, bell peppers, and soy sauce, is cooked in the slow cooker for a warm and comforting meal.
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The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor.
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This is a meal-worthy soup. The toothsome black beans and the meaty corned beef will fill and warm you.
cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
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Get Cold-Fashioned Potato Salad Recipe from Food Network