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Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel.
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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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Get Grilled Rib-Eye Steaks with Smoked Paprika Rub Recipe from Food Network
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You can make a tasty loaf of oat-and-honey bread quite easily with your bread machine and this recipe.
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Packed with peanuts, cilantro, ginger, and more vegan goodness, these baked North African-style sweet potato patties make tasty burgers!
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Get Chicken Satay with Rice Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
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This sweet cream pie made with quick-cooking oats, coconut flakes, and maple syrup is reminiscent of pecan pie, but without the nuts.
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.