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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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London broil is grilled with spices and topped with a rich bleu cheese butter for an extraordinary taste! This is my original recipe - I hope you like it!
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
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This vegetarian Mexican sandwich recipe has tofu marinated in Mexican hot sauce and grilled, Cotija cheese, smashed black beans, and pickled jalapeños.
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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
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Crawfish tails are simmered in a creamy sauce with mushrooms and garlic, and served on a bed of hot linguine.
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Thin-sliced beef flank steak gets a quick fry in hot oil, then is simmered in a sweet soy-based sauce with fresh green onions for a dish that's like eating out at home.
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The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
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Get Braised Beef Brisket Recipe from Food Network
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.