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Taste the Mediterranean in this Greek-inspired brown rice salad including feta cheese, cucumber, Kalamatas, dried tomatoes, lemon, and basil.
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Beef patties filled with mint, cilantro, egg, and South Asian spices are shallow fried to make beautifully charred Pakistani chapli kebabs.
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This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Get Saffron Spaghetti alla Carbonara Recipe from Food Network
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Use these caramelized pears as a garnish atop Martha Stewart's luscious Honey Cake.
Ingredients: butter, sugar, anjou pears, honey
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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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Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
Ingredients: butter, apples, chicken, onion, thyme, cream
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This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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This salmon glaze combines prepared BBQ sauce with grainy mustard, white wine, soy sauce, and maple syrup for a nicely balanced flavor.