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This rice and lentil soup makes a beautiful gift as well as a delicious soup. I live in Sweden where Thursday is the official unofficial day for soup. This soup is great for Thursdays or ANY day!
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Frozen sugar-coated grapes are a perfect after-school snack, party appetizer, or late-night snack.
Ingredients: green grapes, grapes, sugar
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This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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People who frequently eat canned foods like protein-rich canned tuna may have healthier diets than people who don't. Your next nutritious meal is a can - or two - away!
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A creamy dressing with green salsa, lime juice, and sour cream tops off this tasty Mexican-inspired green salad with cooked chicken.
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This taco salad, loaded with tons of vegetables and lean ground beef, is topped with a tasty dressing made with tomatillo salsa and lime juice--it takes about 30 minutes to make!
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Two different types of peas, along with radishes and a dill vinaigrette, give this salad a fresh spring flavor. Vary the mix of peas as you wish; maybe you like snow peas better than sugar snaps?
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.