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These delicious Chinese-style ribs are made in a pressure cooker for quicker results.
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This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Your favorite benny just got a serious upgrade.
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Get Tri-Colore Orzo Recipe from Food Network
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Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.
cooking.nytimes.com
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
cooking.nytimes.com
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill That’s the way traditional teriyaki looks: shiny and incised with grill marks In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
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I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
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A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.