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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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Made in an Instant Pot(R), this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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Get Green Chili, Bacon and Vodka Cream Sauce Recipe from Food Network
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.
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A classic biscuit topping versatile enough to use for any fruit cobbler.
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Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
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Shredded slow-cooked pork shoulder is served in soft corn tortillas with shredded cabbage, onion, pico de gallo and topped with lime crema.
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Get Meat Pies Recipe from Food Network
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This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts are baked on a bed of fresh carrots, bell peppers, and celery in this light yet satisfying meal.
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Get Apricot and Mustard Glazed Baby Back Ribs Recipe from Food Network