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Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
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Tomatoes, mozzarella cheese and Italian seasonings flavor this ground beef meatloaf. Serve it with buttered pasta and green salad for an easy dinner.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut jasmine rice is quick, easy, and the perfect accompaniment to almost any dish.
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The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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Tahini, and mustard accent these delicious grilled tofu and tomato pita sandwiches.
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Make homemade pumpkin pie without the cans by roasting fresh sugar pumpkins and following this recipe.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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In Cajun country, rice is almost always steamed.
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This delicious popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori (dried seaweed).