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Cashews are the secret to the creamy texture of a vegan corn and potato chowder that even your non-vegan friends will love.
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Cajun rainbow carrot fries tossed in olive oil and a touch of coconut sugar are a colorful appetizer or an accompaniment to sandwiches.
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Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
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Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
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Pork chops are marinated in cumin, ginger, lemon, and cardamom, then pan-fried and served with baby new potatoes that are roasted with four fresh herbs.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this classic beef rib roast (prime rib) recipe made with horseradish, herbs, and red wine sauce for a special Christmas meal.
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.
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For a long time I made a sort of Salisbury Steak with cubed steak and it never really did it for me. No matter how cubed a piece of tough steak is it'll still...
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Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.