Search Results (197 found)
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This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
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The past few days, I have felt like my palate has been receiving very predictable flavors. Whilst everything has been well made and full of flavor, it just hasn...
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A smooth and flavorful pureed vegetable soup with watercress and habanero peppers. Served with crusty French bread and a drizzle of good extra virgin olive oil and vinegar for the perfect finishing touch.
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
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A kick of ginger enhances chicken and dumpling soup.
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Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.
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Because this is such a simple salad, all the ingredients should be top-quality. Spring for the best smoked salmon you can find.
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Get Grilled Skirt Steak Gyros Recipe from Food Network
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Composed but not fussy and dressed with a sherry vinegar and Dijon mustard vinaigrette.
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Arugula and roasted tomatoes add a sweet yet savory bite to twice-baked potatoes.