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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.
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Coarsely ground coffee is steeped in water overnight to make this homemade cold brew you can sweeten with simple syrup and serve over ice.
Ingredients: coffee beans, water, sugar
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.