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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
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Tangy tamarind is the base in this traditional Filipino pork broth.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Turn a bounty of farm-stand vegetables into a soothing soup to stash away for the cooler months ahead.
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This is a delicious recipe for a focaccia sandwich with roasted eggplant and red bell peppers and sauteed portobella mushrooms. You can substitute your favorite veggies and use any Italian flat bread you choose.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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Get Broccoli, Tofu and Peanuts Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This loaf would make a great Italian submarine sandwich, or you can just load it up with lots of Italian cheeses and fresh and pickled vegetables.
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If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Make this fast and easy spicy turkey chili recipe as a lighter alternative to beef chili. Using chili powder, cayenne pepper, and ground cinnamon, this recipe...