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cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
www.allrecipes.com
A delicious blend of garlic powder, basil, thyme, savory, mace, sage, and other herbs makes any meal extra special. Make a huge batch for easy gift-giving.
www.allrecipes.com
This brisket rub is the perfect combination of tangy, sweet, and savory, making a flavorful crust that will be a big hit with family and friends.
www.chowhound.com
A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
cooking.nytimes.com
A Greek version of ratatouille.
cooking.nytimes.com
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
www.delish.com
There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
www.foodnetwork.com
Get Hash Brown Casserole Recipe from Food Network
www.allrecipes.com
Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.
www.allrecipes.com
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
www.allrecipes.com
Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
www.allrecipes.com
This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.