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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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The delicate crunch of this dish makes eating your vegetables a pleasure.
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Use diced tomatoes, tomato sauce, and tomato juice in this Spanish-influenced rice side dish.
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Dill pickles are the secret ingredient in this deliciously different meatloaf.
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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.
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Beef stew meat and onion are seasoned with paprika and brown sugar in this traditional Hungarian dish.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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A heavy cookie with dates and nuts. Derived from Bavarian Inn, Frankenmuth, Michigan.
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This cookie recipe makes crisp and buttery pecan sandies that are loaded with toasted pecans.
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Sweet and spicy ginger simple syrup mingles with sour lime juice and fresh apricot in this unique Moscow mule topped off with club soda.