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Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
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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 is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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Get Grilled Chicken Thighs with Israeli Couscous Salad Recipe from Food Network
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
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Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
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Get Basic Italian Bread Recipe from Food Network
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These honey granola breakfast bars, made with oats, wheat germ, dried fruit, and walnuts, are a hearty on-the-go breakfast or snack.
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A homemade French bread that will make 2 loaves.