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This refreshing slushy drink has an unexpected but delicious flavor combination of watermelon with sweet red pepper.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
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Crackly flatbread spiced up by black pepper.
Ingredients: egg, water, flour, butter, salt, sugar, black pepper
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With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
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This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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This dish demonstrates the affinity between shrimp and Heinz tomato ketchup.