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This big-batch recipe for tomato rice flavored with cinnamon, clove, and cardamom cooked in a rice cooker is a popular side dish in Malaysia.
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A simple tomato sauce with garlic, red wine and fresh bail. You'll never want to buy store bought sauces again! Serve over your favorite pasta.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Here's a quick recipe for a light and tasty pasta dish which combines the sweet tang of tomatoes and the peppery bite of watercress.
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Use fat-free Greek-style yogurt to make this version of the garlicky Greek sauce.
Ingredients: fat, cloves, cucumber, parsley
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Turn a butternut squash into a healthier version of french fries by coating them with cooking spray and seasoning with parsley, salt, and pepper.
Ingredients: butternut squash, parsley, salt
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White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.