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Get Yukon Gold and Green Chile Hash Recipe from Food Network
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
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This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
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This traditional Vietnamese egg roll recipe makes a crispy, delicate hors d'oeuvre with flavors of pork, shrimp, shiitake, and fish sauce.
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Baked turkey bacon-wrapped chicken tenders seasoned with smoked paprika are the perfect balance of smoky and sweet--they taste like they came straight off a barbecue grill.
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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This avocado crema recipe uses fresh avocados, sour cream, cilantro, and lime juice for a zesty topping that's delicious on tacos or nachos.
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Tomatoes, onion, and jalapeno pepper are broiled before being blended with garlic, cilantro, lime juice, and chipotle peppers to make a quick and tasty salsa.
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Chestnuts and Brussels sprouts are roasted with brown sugar and butter creating a praline-like crust on this quick and elegant side dish.
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Get Ziti Stufati Recipe from Food Network