Search Results (18,181 found)
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
www.allrecipes.com
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
www.allrecipes.com
Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
www.allrecipes.com
A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
www.allrecipes.com
Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
www.delish.com
David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
www.allrecipes.com
Make quick and easy microwave Spanish rice with bacon, tomatoes, green pepper, and ketchup for a weeknight meal that will feed the family.
www.allrecipes.com
Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe.
www.allrecipes.com
This side dish combines broccoli and bell pepper seasoned with Montreal steak seasoning, chili powder, and garlic powder.
www.allrecipes.com
Try this hot, sweet, and delicious sauce on all your favorite barbequed meats and vegetables!
www.allrecipes.com
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
cooking.nytimes.com
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well