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This Ethiopian side dish is a mixture of carrot, onion, potato, and cabbage cooked with a variety of seasonings.
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Cook beef, tomatoes, carrots, potatoes, celery, and onion all in the slow cooker for an easy, hands-off dinner.
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Red onion, white ranch dressing, and blue cheese make these patriotic burgers a natural for the Memorial Day or Fourth of July cookout.
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When you need a pizza sauce in a hurry, try this recipe requiring only tomato sauce, onion powder, sugar, oregano, and garlic pepper.
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If you love Thai food but prefer less spice, try this ultra-easy Thai-inspired cucumber and onion salad that's refreshing, not hot.
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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This guacamole uses the traditional ingredients of avocado, lemon juice, cilantro, and onion. Spice it up with jalapeno pepper if you like!
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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Earthy shiitake mushrooms, smoky bacon, and rich Cheddar cheese simmer in seasoned beef broth to create a main dish soup that's rich, filling, and satisfying.