Search Results (2,485 found)
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
www.allrecipes.com
Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A refreshing dessert or snack of fresh summer berries with a hint of fresh fennel. Serve with cream if desired.
www.allrecipes.com
A simple and tasty pulled pork recipe made with pork tenderloin, BBQ sauce, and Dr Pepper®.
www.delish.com
Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
www.chowhound.com
A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
www.delish.com
Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
www.delish.com
The silky, cheesy sauce is super simple.
www.delish.com
BLTs are breaking out from bread.
www.allrecipes.com
Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.