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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.
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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
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Get Winter Minestrone Recipe from Food Network
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Juicy, lemongrass-marinated beef sits atop a refreshing, herb-laden salad in this Thai favorite.
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Get Molasses Marinated Flank Steak with Roasted Red Peppers Recipe from Food Network
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An easy, elegant hors d’oeuvre topped with crispy fried sage leaves.
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Get Jicama Tacos Recipe from Food Network
cooking.nytimes.com
This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
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Making an impressive lobster dinner is easy if you follow chef Charlie Trotter's recipe.
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
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This classic marinara sauce never fails.
Ingredients: tomatoes, garlic, basil leaves