Search Results (1,934 found)
cooking.nytimes.com
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements Escarole goes by a few names, including broad-leafed endive and Batavia endive (In France it is just called Batavia)
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Get Walnut Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Oliver Strand and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Beef, bacon, onion, and sauteed mushrooms, all simmered in rice sour cream sauce. Great over egg noodles.
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These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions, and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.
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An apricot meringue pie recipe that riffs on lemon meringue pie, with a tangy apricot filling, an almond crust, and a fluffy toasted-meringue topping.
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Get Kung Pao Chicken Recipe from Food Network
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Chicken breasts brushed with garlic and olive oil, then rolled up with prosciutto and simmered in a savory herb wine sauce.
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Get Lightened Up Banana Pudding Recipe from Food Network
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network