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Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy comforting dish.
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A light and refreshing cold salad loaded with pomelo, rice vermicelli, and an Asian-inspired dressing made with fish sauce and sweet chili sauce.
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An easy, delicious sandwich that everyone is sure to love. It combines the taste of fresh pork, BBQ and ranch all on a tasty ciabatta sandwich roll.
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Summertime parties are the best place for watermelon drinks; here is a recipe for a refreshingly minty, mango-flavored, rum and wine cooler.
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This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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These baked spinach and potato patties made with a flax egg are a great option the next time you're looking for a bite-sized vegan snack!
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A healthy halibut with spicy lemon-thyme vinaigrette recipe.
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The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
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Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.