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A hot, rich dip flavored with curry powder and topped with almonds.
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This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
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This restaurant-worthy buttermilk ranch dressing is simple and delicious. For best flavor development, refrigerate it overnight.
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Cabbage is stuffed with rice, pork and vegetables in these classic cabbage rolls. This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it!
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An easy gluten-free tabouli recipe.
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A classic recipe for German cheese spaetzle.
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This hummus uses pickle brine in the most genius way.
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Who needs cheese? This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans.
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Carrots are cooked in chicken broth in this soup which is seasoned with dill weed, marjoram and thyme. Half -and-half and a corn starch thickener are added before serving.
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Chef Travis Lett of Gjelina's version of the classic dish asparagus with sauce gribiche. His riff incorporates bottarga (salted, cured fish roe) to add some salty...
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Cut some calories the next time you make ranch by using Greek yogurt and buttermilk. It takes 5 minutes to make, and, unlike bottled dressing, you know exactly what is in it.
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.