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Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.
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In Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
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This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
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My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat.
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These hush puppies have an added tang from buttermilk in the batter. Serve alongside coleslaw and fried catfish for a Southern-style meal.
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Tri-colored cupcakes have a layer of chocolate brownie on the bottom, a pink strawberry middle, and vanilla frosting on top.
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Corn tortillas are filled with shredded seasoned chicken, cheese, and your favorite salsa, then fried to a golden crisp.
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Saute scallops in butter and bourbon, then top with a bourbon sauce to create this delicious, quick-and-easy recipe that is a guaranteed crowd-pleaser.
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Get Rib-Eye Crostini Recipe from Food Network
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Fire up the grill, and pair an excellent steak with our Cheddar Broccoli Summer Vegetable rice.