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This classic side dish is so easy, there’s no reason to buy the frozen version.
cooking.nytimes.com
This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Learn to make the 3-2-1 dough, made with 3 parts flour, 2 parts fat, and 1 part water. Use Chowhound's dough for a buttery crust on any of your favorite pie recipes...
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Get Shakshouka Recipe from Food Network
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This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.
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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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This sandwich illustrates that, by just doing a little more, you can take a standard sandwich to a higher realm.
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Grilled mahi mahi is based with a mixture of lime juice, garlic, soy sauce, and brown mustard for a tasty fish entree.
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From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
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I love Nicoise Salad and I love sandwiches. I am also lazy so this creation works for me.
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This is a quick, healthy soup that is very popular in Japanese cuisine.
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Get Yellowtail Sashimi with Diced Chiles Recipe from Food Network