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cooking.nytimes.com
This moist, hearty bread slices beautifully for sandwiches or toast The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour
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Chef John's versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish.
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This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
www.delish.com
These spicy bacon cheeseburgers are loaded with toppings, and will be sure to satisfy even the most serious of burger-lovers at your next barbecue.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chili Bean-and-Bulgur Cakes Recipe from Food Network
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Get Stuffed Baby Eggplants Recipe from Food Network
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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Get Mummy Boome's Traditional Shepherds Pie Recipe from Food Network
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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I came up with this dish after I forgot to go shopping. I used only some pantry staples and some random ingredients I had on hand.
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In the case of mac 'n cheese, the child in me would have jumped for making the stuff out of the cardboard box. Mix the orange-yellow-ish powder with hot milk...