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Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
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Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
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I spent the summer exploring Andalucia and simply couldn't get enough of the local delicacies. Everything, ranging from the smoky salty jamon de pata negra to...
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vietnamese Wrap Recipe from Food Network
cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
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A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.
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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.