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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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This vegan-friendly side dish combines farro with cauliflower, onion, celery, and carrots.
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Creole seasoning adds a spicy kick to this quick green and grain side dish that's ready in just 30 minutes.
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.
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Beef short ribs are marinated in a soy sauce-based marinade in this Hawaiian-inspired version of kalbi ribs.
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Enjoy this Thai chicken curry with rice, noodles, or flat bread. This curry is made with coconut milk and sweetened with pineapple.
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This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home.
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An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.