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cooking.nytimes.com
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Get Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie Recipe from Food Network
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These genius Latke Reubens combine two Jewish favorites for a crispy, creamy, salty, savory appetizer perfect for holiday parties of all sorts.
cooking.nytimes.com
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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Get Churros French Toast with White Chocolate-Orange Ganache Recipe from Food Network
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A classic chocolate strawberry shortcake recipe. You will need unsweetened cocoa powder to make the chocolate shortcakes.