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This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.
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This cornbread pear stuffing is loaded with pecans, dried cranberries, and onion for a crowd-pleasing, sweet and savory side dish for holiday dinners.
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A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!
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Inspired by depression-era pasta and peas, Chef John's penne pasta with peas and prosciutto is frugal and delicious!
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We have a large garden and I love to use all the fresh vegetables I can, a lot of the ingredients in this salad we have in our garden, it is so good.
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Three breads brioche, baguette, and sourdough provide the delicious base for sausage, fennel, pine nuts, currants, and flavorful herbs in this must-taste stuffing.
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Seasonings are folded into thinly pounded pork tenderloin to produce tender layers of flavor in Chef John's recipe for next-level pan-fried pork cutlets.
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These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned cactus is a unique addition to this beef and black bean chili made in a slow cooker and full of savory Southwestern flavors.