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A staple in the Middle East, pickled turnips - dyed pink with beets - are the perfect addition to many dishes or wonderful on their own.
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Boneless, skinless chicken breasts are quickly browned, then simmer in a sweet and savory teriyaki sauce flavored with orange marmalade and dry white wine for a takeout-style dinner that's ready in less than an hour.
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Spoiler: Chicken soup is way more comforting when it doesn't come out of a can.
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A summer relish with green tomatoes, onions, green bell peppers and chile peppers, flavored with cinnamon, allspice and cloves.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Butterscotch and white chocolate morsels make this easy fudge.
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Summer squash are coated in cornbread mix and pan-fried for a quick and easy way to get kids to eat their veggies.
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Give your rice pudding an exotic twist with coconut milk and fresh mango.
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This recipe will make 2 loaves of chewy English muffin bread. It's leavened with yeast and baking soda.
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You'll make a bee line for these Chinese buffet favorites!
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This slaw gets an Asian twist with the addition of pickled ginger, hot sauce, and sesame seeds.
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A mild yet pleasing dish: chicken with baby corn, mushrooms, onions and celery in a thickened broth over rice or crispy noodles.