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Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
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Get Kids Can Make: Ham and Scallion Cream Cheese Pinwheel Sandwiches Recipe from Food Network
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Get Sesame Toasts Recipe from Food Network
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Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
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Get Artichoke and Black Bean Nachos Recipe from Food Network
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Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
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Get Pantry Grain Bowl Recipe from Food Network
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Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
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Get Cranberry-Stuffed Pork Chops Recipe from Food Network
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Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
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Get Holy Guacamole Recipe from Food Network
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Get Coconut Fish Sticks Recipe from Food Network