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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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Top Chef Masters winner Floyd Cardoz, flavors the salmon with spicy ginger, sweet maple syrup, tangy tamarind, and smoky chipotles.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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Get Philly Cheesesteaks Recipe from Food Network
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A ridiculously rich and moist Paleo-friendly chocolate cake, made with cassava flour, paleo mayonnaise, coconut milk and cocoa powder.
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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Chilling makes all the difference in this great salad. And the generous splash of olive oil and lemon juice brings out all the great veggie flavors. The chick peas add variety and a nice texture.
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This ultra easy, wholesome salad uses dried mint in an olive oil dressing with avocados, hearts of palm, black olives, cherry tomatoes, and cucumber. Choose iceberg, romaine, or butter lettuce for the greens.
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Make these sweet and spicy chicken tacos for your next taco night.