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Radish greens bring their peppery flavor to this delightfully simple creamy soup. Garnish with sliced radishes.
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The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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Get Pot Au Feu Recipe from Food Network
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
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Sirloin steak strips are sauteed with garlic and onion powders and chopped onions. Chili or bell peppers, diced tomatoes, condensed cream of mushroom soup, and milk are added and simmered for 10 to 15 minutes.
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Briefly-marinated salmon is skewered and grilled in this easy and tasty summertime recipe for the grill.
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Get Bacon and Broccoli Rice Bowl Recipe from Food Network
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Freshly fried tortilla chips are layered with a spicy chicken and tomatillo sauce and plenty of cheese. Serve it with fried eggs for hearty breakfast or as a cheesy dinner.
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Complete with crispy bacon and cheesy creaminess, this fully-loaded baked potato soup proves you can make incredible comfort food with ease!
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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.