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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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This recipe is by Steven Stern and takes 5 minutes plus 3 to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Get MOP Sausage Burgers Recipe from Food Network
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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Get Slow-Cooker Bone Broth Recipe from Food Network
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A 'hot' favourite of the Thais and one of our favourites too! It can be as easy as buying the ready made paste from an Asian supermarket or you can make your...
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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Get Pork Belly Adobo Recipe from Food Network
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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This carrot harissa hummus recipe is easy to make. It's made with carrots and harissa for a spicy, smoky twist on the classic hummus favorite.