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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
www.delish.com
If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
www.delish.com
This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream, and even a piece of toast.
cooking.nytimes.com
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.
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Boozy pudding is the best kind of pudding.
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This easy quick bread gets plenty of flavor from sun-dried tomatoes, Cheddar cheese, onion, garlic and herbs.
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Bacon, lettuce, tomato, and a mayonnaise-based dressing are stirred into bow-tie pasta for a new spin on the traditional BLT.
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An easy grilled chicken thighs with miso marinade recipe.
www.simplyrecipes.com
Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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Sweet, earthy and citrusy, this side proves that not all greens have to taste like they're good for you (even if they are).
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Millet is simmered with onions and garlic and seasoned with cumin and curry powder for a satisfying, vegan side dish.