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This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Add a taste of Thai to noodles, salad, rice, or any dish with this cilantro pesto featuring fish sauce, peanut butter, ginger, and garlic.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Radishes and toasted walnuts are tossed in a vinaigrette flecked with mint in this quick and easy Lebanese radish salad.
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This is a nice change from regular old pasta with tomato sauce. You can serve a large portion as a main dish, or I've even used this as my 'salad' at dinner parties. Really simple!
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Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles.
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I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).
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This light-textured and juicy meatloaf is made with soft bread crumbs, green pepper, onion, and steak sauce.
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This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
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These enchiladas are the best excuse to stay home on a Friday night.
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Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
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Combine and refrigerate oats, fruit, walnuts, almonds, and yogurt together ahead of time for a quick and easy breakfast muesli on the go!