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Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
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Tomatillos make this tangy salsa green -- and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.
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This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple blender version of the classic lemon-and-butter-sauce recipe to top eggs Benedict, vegetables, or fish.
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Dijon mustard teams with honey and curry powder in this easy, piquant marinade.
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Get Spanish Rice Recipe from Food Network
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Cheese lovers will fall for this indescribably rich cheese sauce with hints of basil and crushed red pepper. Tossed with ziti and baked, provolone, mozzarella, Swiss and Parmesan cheeses meld into a lusciously satisfying dish.
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Stuffed with shrimp and crab, mirlitons (also known as chayote squash) make a delicious substitute for bell peppers.
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Cooked chicken breast is combined with canned white beans, green chilies, onion and garlic in this chicken stock based chili seasoned with oregano, cumin and cayenne pepper. Serve with grated jack cheese.
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A colorful blend of sun-dried tomatoes, red bell pepper, and spinach is quickly cooked before being spooned atop a large baked portobello mushroom. Avocado pieces and Parmesan cheese are added just before serving.
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Get Halibut Ceviche Recipe from Food Network
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A vegetarian version of Philly cheese steak using seitan in place of meat is a delicious and guaranteed crowd-pleaser for the vegetarians in your life.