Search Results (31,189 found)
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An easy recipe that will have the kids eating cabbage like it's going out of style! Ground beef and sausage are simmered together with tomatoes, onion, celery, cabbage and rice.
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Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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This Mediterranean rice pilaf is sweetened with pistachios and raisins; it's a great side with lamb, chicken kebabs, or other meat dishes.
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The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Seasoned beef brisket is slow-cooked, shredded, and coated in barbeque sauce in this easy recipe that will make tantalizing sandwiches.
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Make this white chicken chili recipe for Southwestern flavor with plenty of tender chicken, spicy jalapeños, mild poblano chiles, and white beans. In just seven...