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This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy project that will add that characteristic salty-citrus tang of Morroccan food to your cooking.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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You can enjoy unbelievably creamy mashed potatoes even if you're vegan with this quick and easy recipe that's a great weeknight side dish.
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Get Vegetable Couscous Recipe from Food Network
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Get Spaghetti with Olives and Tomato Sauce Recipe from Food Network
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Here is a classic method for steaming delicious Atlantic blue crabs. Serve on big pieces of newspaper to make cleanup a breeze.
Ingredients: seafood, salt, beer, white vinegar
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Tender, smoky artichoke halves, easily and beautifully grilled.
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A warm and spicy black bean soup.