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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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Topped with creamy avocado pesto, charred corn, red onions, arugula, and a mix of Gruyère and mozzarella cheeses, these pizzas from Kelly Senyei of Just a Taste are sure to be a summer favorite.
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Pepitas (pumpkin seeds) give this salad a nutty, chewy crunch, and the light, bright-tasting dressing accents the hearty veggie mix.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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Get Salmon With Baby Artichokes Recipe from Food Network
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Green tomatoes and bell peppers are boiled together with just the right balance of sweet and tart, creating a versatile and tasty relish.
cooking.nytimes.com
Shaved steak is not a staple of Mexican cuisine Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.