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Inspired by Simon and Garfunkle's Scarborough Fair, this soup is seasoned with fresh parsley, sage, rosemary, and thyme.
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This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
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Ditch the deli meat and spring for juicy steak.
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Cabbage, apples and potato are featured in this cream soup flavored with garlic and Italian seasoning.
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For a Southeast Asian treat, try these grilled pork skewers, marinated in a spicy ginger-peanut sauce.
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!
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Get Ultimate Korean Fried Chicken Recipe from Food Network