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cooking.nytimes.com
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get Whole-Wheat Rotini Mac and Cheese Recipe from Food Network
cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
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Get Frogmill Meringue Gateau Recipe from Food Network
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This Momofuku carrot pickle recipe from David Chang contains caraway, carrots, sugar, salt, rice vinegar, and kombu.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
www.allrecipes.com
Chicken and rice in a sour cream sauce speckled with poppy seeds and seasoned with dill. Turkey may be substituted for the chicken.
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Make your own blended mocha at home with brewed espresso, sweetened condensed milk, whole milk, and chocolate syrup.
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Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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This dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything...
www.delish.com
If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.