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This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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Prawn and scallop tortellini is a perfect summer dinner. The creaminess of the goat cheese mixed with the seafood creates a nice blend of textures.
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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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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
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This copycat recipe for Starbucks® Salt and Pepper popcorn uses a spice mix of onion powder, garlic powder, and rice flour.
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Pork sausage, cabbage, potatoes, and onion make for a quick, delicious soup.
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This festive variation on a margarita is made with pomegranate syrup, silver tequila, and fresh lime juice.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.
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This watermelon and strawberry salad is tossed with fresh mint and lavender creating a refreshing dish for summertime meals.
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Recipe for Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'