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Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
cooking.nytimes.com
Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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A delicious combo of German and Mexican food, these spicy cabbage rolls can be made in your slow cooker or pressure cooker - or they can be frozen and then baked.
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Get Grilled Skirt Steak (Churrasco) Recipe from Food Network
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget.
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
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These enchiladas are filled with chicken first simmered in tomatoes, chile peppers, and creamy soup to seal in the flavors.