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Here's a colorful, light and vibrant tasting pasta dish whose sauce easily whizzes up while the pasta boils.
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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"I love this hot or cold, by itself, or as part of a larger meal," says Sera Pelle of this cauliflower dish that's a vibrant yellow from turmeric and fragrant with cumin, cilantro, and mint.
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Get Acorn Squash Agrodolce Recipe from Food Network
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
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Get Pan-Seared Branzino with Tomato and Capers Recipe from Food Network
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.