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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
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Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
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Cardamom makes an interesting variation on regular old banana bread, especially when it 's combined with whole wheat flour, raisins and rum.
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Chef John's ultimate berry crumble delivers the perfect balance of berry to crumble, sweet to tart, and tender to crisp, making it the ideal summer dessert crowd-pleaser.
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Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our...
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This Thai-style beef-and-broccoli noodle dish is seasoned with a mixture of soy sauce, fish sauce, and oyster sauce.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.
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Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
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A homemade sponge cake is rolled up around a whipped cream-strawberry filling for an elegant dessert. Dust with powdered sugar or top with more whipped cream, if desired.
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Spicy ginger cookies get a kick from cayenne pepper and are always a favorite around the holidays, especially Christmas.
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A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.
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Feed a crowd with this sheet pan apple crisp of juicy apples baking underneath a maple-oat crumble with walnuts and a hint of pumpkin spice.