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No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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Get Roasted Artichoke Salad Recipe from Food Network
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Ricotta cheese, roasted red peppers, and arugula add an Italian twist to a deli-turkey sandwich.
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A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.
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Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.
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Apples aren't the only fruit that goes well with pork—pears do the trick, too.
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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network
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A Sardinian classic with littleneck clams and a touch of saffron.
cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them
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Watermelon and cantaloupe add sweetness to this salsa recipe.
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Get Malanga Fritters Recipe from Food Network