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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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This is a simple relish made of tomatoes, sweet onions, and apples.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
www.chowhound.com
A simple but delightful soup that goes well with most Korean main dishes.
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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This baked pancake is topped with a layer of peach slices, for a fruity breakfast treat.
Ingredients: margarine, eggs, flour, milk, peach, sugar
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Oxtail broth, a key ingredient to many Asian soups, is made quickly in the Instant Pot®, with all the key basic elements expected in a hearty broth.
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Coconut milk adds a hint of coconut flavor to cake mix in this quick and easy, super-moist cake mix cake that only requires 5 simple ingredients.
www.delish.com
At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.