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Lemon peel provides an added flavor dimension in this apple pie calling for tart Granny Smith Apples.
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Soft and fluffy on the inside, brown and crisp on the outside.
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Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.
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Cook canned chicken with Korean chile paste to fill burritos with kimchi, cilantro, cheese, and salsa for a fusion of Korean and Mexican in a burrito.
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Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.