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Sear cucumbers and peppers over a hot grill, then pack them in a sweet-and-sour pickling liquid. Perfect for picnics!
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.
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Egg and cheese are fried together to form Chef John's new breakfast masterpiece on toast: runny yolk surrounded by a crispy layer of Cheddar.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
cooking.nytimes.com
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
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Simply delicious, fast, and easy, this spicy-sweet Korean shrimp recipe uses a homemade soy marinade that also creates a thick, shiny glaze.
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This vegetarian white gravy is creamy and sharp at the same time thanks to milk, margarine, flour, and 2 tablespoons of ground black pepper.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
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Get Red Cabbage Slaw Recipe from Food Network