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An easy, colorful combination of cured Spanish chorizo, black beans, and tomatoes with green chiles add big flavor to this one-pot rice dish.
cooking.nytimes.com
Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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A tangy cabbage slaw, made with ketchup for color and crushed red pepper flakes for heat, makes a nice side for your pulled pork or barbecued meats.
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These delicious, low-carb sloppy joes may just beat the original.
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Turn fresh wild chanterelle mushrooms into a hearty side dish flavored with olive oil and port using this quick and easy seasonal recipe.
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Recipe for Roasted Salmon with Raw Corn and Green Onion Relish, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.